Asian BBQ Lil' Smokies
Bite-size hot dogs simmered in a sweet-and-savory Asian barbecue sauce made with garlic, ginger, soy sauce and brown sugar, finished in the slow cooker. A copycat party appetizer.
⏱️ Prep: 15 min🍳 Cook: 240 min
Nutritionper 100 g›
210
Calories
8g
Protein
12g
Carbs
14g
Fat
Ingredients
| 12 | hot dogs, chopped into thirds |
| 2 teaspoons | oil |
| 4 teaspoons | minced garlic |
| 2 teaspoons | ground ginger |
| 1 teaspoon | chili powder |
| 1/2 | onion, diced |
| 1/3 cup (80 ml) | reduced-sodium soy sauce |
| 1/4 cup (50 g) | light brown sugar |
| 1 tablespoon | rice vinegar |
| 2 tablespoons | ketchup |
| 1/2 teaspoon | mustard |
| 1/2 teaspoon | sesame oil |
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the garlic, ginger, chili powder and onion and sauté about 3 minutes. Add the soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat 8 minutes, or until the onion is tender.
- Transfer to a blender, add the vinegar, ketchup, mustard and sesame oil, and process until a chunky purée forms.
- Add the sauce to the crockpot, then add the chopped hot dogs. Cook on high 2 hours or on low 4 hours. Serve warm, garnished with sesame seeds if desired.