West Virginia Slaw Dog

Course: Lunch / Hot Dogs

Cuisine: American

Prep Time: 20

Cook Time: 1 45

Total Time: 2 5

Servings:

Calories: 567kcal

Author: Kris Longwell

West Virginia Slaw Dogs are a Southern classic — juicy hot dogs topped with hearty chili, creamy coleslaw, onions, and mustard for a simple yet unforgettable flavor combo.

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Equipment

Griddle, grill, steamer, or pot of boiling water for cooking the dogs
steam basket See Expert Tip in blog post for more info on steaming the buns

Ingredients

For the Hot Dog Sauce

1 tablespoon lard or vegetable oil
1 cup onion chopped
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin ground
1 tablespoon garlic powder
2 cups beef broth
2 lbs ground beef 85% to 90% lean
1 cup ketchup
¼ cup dark brown sugar
¼ cup Worcestershire sauce
2 teaspoon Kosher salt
1 teaspoon black pepper

For the Slaw Dogs

3 cups coleslaw
8 beef hot dogs natural-casing
8 hot dog buns steamed
yellow mustard
1 cup chopped onion

Instructions

Make the Hot Dog Sauce (up to 2 days in advance)

In a large pot, melt the lard over medium heat until it is completely melted. Add the onions and sauté until softened, about 4 minutes
1 tablespoon lard, 1 cup onion
Stir in the chili powder, paprika, cumin, and garlic powder. Stir and cook for about 1 minute, until aromatic.
1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 tablespoon garlic powder
Pour in the beef broth and then use your clean hands to crumble the beef into the liquid. Use a wooden spatula to help break up the meat.
2 cups beef broth, 2 lbs ground beef
Bring to a boil, then lower the heat to medium-low, cover, and let simmer for about 1 hour, stirring occasionally.
In a medium-sized bowl, stir together the ketchup, brown sugar, and Worcestershire sauce.
1 cup ketchup, ¼ cup dark brown sugar, ¼ cup Worcestershire sauce
Remove the lid from the sauce and stir in the ketchup mixture. Season with salt and pepper and simmer (uncovered) for another 30 minutes until slightly thickened. Either use immediately, or store in an air-tight container in the fridge for up to 2 to 3 days.
2 teaspoon Kosher salt, 1 teaspoon black pepper

Make the Slaw Dogs

Prepare the coleslaw and chill for at least one hour. (Click on the link in the Ingredients).
3 cups coleslaw
Griddle, grill, steam, or boil the hot dogs until fully cooked, usually about 4 to 5 minutes.
8 beef hot dogs
Steam the buns for 1 minute.
8 hot dog buns
Build the slaw dogs by adding two strips of mustard down the middle of each bun. Add a generous layer of chopped onions. Add the cooked hot dogs, then top with a layer of hot dog sauce, and then a layer of coleslaw. Serve at once!
yellow mustard, 1 cup chopped onion

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The hot dog sauce can be made several days in advance of serving. The coleslaw is best if it has an hour to chill; however, it can be made 12 hours in advance. Give it a good stirring before serving.

Try and seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. Sabretts and Nathan's Natural Casing Hot Dogs are excellent, but not available all over. Check your local markets for availability.

The hot dog sauce (chili) can be frozen for 2 to 3 months. Thaw completely before reheating.

Nutrition