Yes, I said it. I took the idea of the Canadian classic and put it on an American favorite food. This is defiantly a messy meal, but trust me its so worth the mess.
8 Hotdogs, favorite brand (ensure GF if needed)
8 Hotdog Buns, I used the ones that open from the top (use GF if needed)
1 Bag Shoestring Fries
Cheese Curds (I love white cheddar)
1/4 C Butter
1/4 C Flour (can use GF)
1 Large Shallot, minced
2 Cloves Garlic, minced
1/2 C Beer
3 C Vegetable Broth (any will work)
2 T Ketchup
1 T Spicy Mustard
1 T Balsamic Vinegar
1 T Worcestershire Sauce
Salt and Pepper to taste
-In medium pot, over medium heat, melt butter. Whisk in flour to create roux. Add in garlic and shallots, cook 2-3 minutes or until veggies are soft.
-Whisk in beer and broth. Ensure that all roux is dissolved. Whisk in all other gravy ingredients. Keep gravy warm, you’re going to need it to melt cheese later. You can strain the shallot and garlic out if you desire, I did for this recipe.
-Place hotdogs in pot, cover in water, and place lid on top. Bring pot to boil. Remove from heat until ready to use. I recommend boiling or steaming, you want a soft dog that grilling may not allow.
-Fry fries per package directions.
-Open bun wide, cut hotdog down middle but not all the way through. Place any toppings (ketchup/mustard) inside dog. Place fries on sides and inside hotdog, sprinkle cheese curds, and drench in gravy.
Grab a napkin and Enjoy!
Can add extra cheese and fries and top with gravy for a perfect poutine side.