Corkscrew hotdogs and noodles is a simple dish that kids enjoy eating. Who can resist hotdogs, noodles and onions in a delicious tomato based sauce? If you have young aspiring cooks in the house, this recipe is easy enough for them to help prepare, with a little help from an adult. The hotdogs can be done in two different ways. You can cut them to look like a corkscrew or an octopus. It comes together in no time and provides your family with a satisfying dinner or supper meal.
Corkscrew Hotdogs and Noodles
- 1 pound of hotdogs (we prefer to use all beef hotdogs)
- 1 1/2 tablespoons butter
- 1/2 tablespoon olive oil
- 1 medium to large onion (Cut in thinly sliced rings or half rings)
- 1 can of condensed tomato soup
- 1 cup water
- 1/4 cup brown sugar
- 3 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- Hot sauce (Optional)
- 1/2 to 1 package of egg noodles
Fill a large pot with water for the egg noodles and set on the stove over high heat. Prepare the noodles according to package directions while you prepare the rest of the dish.
Prepare the hotdogs in the style you want. Insert a skewer down the middle of the hotdog, going lengthwise. Don’t worry if it is not exact, you can always back the skewer out, readjust it, and then push it ahead again. Start at one end of the hotdog and with a sharp knife, cut through the meat at an angle, cutting all the way down to the skewer Turn the hotdog and continue cutting in one continuous cut until the end. If you don’t have a skewer, don’t worry, you can use a knife and diagonal cut through the hotdog going only 1/ 4 inch deep. The spiral won’t be as deep, but it will work.
If you want octopus hotdogs, cut through the botton two thirds of the hotdog lengthwise going all the way through. The top third must remain intact to form the head. Turn the hotdog a fourth turn and cut through the other two lengths. Cut through each section lengthwise again so your octopus has eight legs. The legs don’t have to be perfect.
Melt the butter with the olive oil in a cast iron skillet over medium low heat. Add your hotdogs. Cook them until they are just starting to turn brown on the outside. Turn them so they brown evenly on all sides. After the hotdogs are browned, remove them from the skillet, Set them aside in a separate bowl.
Add the onion slices to the skillet. Cook them over medium heat until they are caramelized. Stir them frequently to keep them from burning. Return the hotdogs to the skillet.
In a separate bowl, combine the condensed tomato soup, water, brown sugar, vinegar, and Worcestershire sauce and hot sauce. Return the hotdogs to the skillet with the onions. Pour the sauce over the hotdogs Add this into the skillet when the hotdogs are browned and the onions are tender. Bring the mixture to a bubble.
Cover the skillet with a lid when the sauce begins to bubble. Turn the fire down to a simmer and simmer for 15 minutes. Stir the mixture occasionally to keep it from sticking on the bottom of the skillet.
In this recipe we often add the noodles to the skillet and heat for another 5 minutes or until noodles are hot. The noodles will pick up some of the sauce flavor. Or you can put the warm noodles in a bowl. Pour the sauce, hotdogs and onions over the noodles and serve the dish that way.