Barbequed (In a Skillet) Franks From Brigitte Sealing

Ten hot dogs simmered in a homemade barbecue sauce that comes together from pantry staples in about 5 minutes. Ketchup, water, chili powder, soy sauce, sugar, salt, and a dash of hot sauce all hit the skillet, come to a boil, and the franks go in for a 15-20 minute simmer. That’s the whole recipe.

The sauce is thin at first but reduces around the franks as they simmer, concentrating the flavors and coating each one in a glossy, tangy-sweet glaze. The soy sauce is the sneaky ingredient that adds umami depth to what would otherwise be a basic ketchup sauce. It’s doing the work that Worcestershire does in fancier barbecue recipes.

Chili powder plus hot sauce creates a two-layer heat: the chili powder provides earthy, warm spice while the hot sauce adds vinegar-based sharpness. A teaspoon of sugar smooths the sharp edges without making the sauce noticeably sweet.

This is fast food done at home. Kids love it, adults appreciate how quickly it comes together, and cleanup is one skillet.

Kitchen Tips

• Score the franks with a few diagonal cuts before adding to the sauce. The slashes let the sauce penetrate and prevent the casings from splitting.
• Simmer on medium-low, not a rolling boil. High heat splits the franks and makes the sauce reduce too fast.
• The sauce should coat the franks by the end. If it’s still watery at 15 minutes, remove the lid and let it reduce a few more minutes.
• Serve on buns with the extra sauce spooned over, or alongside baked beans and coleslaw.

Variations

• Honey mustard version: Add a tablespoon each of honey and yellow mustard to the sauce for a sweeter, tangier profile.
• Smoked sausage swap: Use sliced kielbasa or smoked sausage links instead of hot dogs for a more substantial meal.
• Onion lovers: Sautee a sliced onion in the skillet before adding the sauce for extra sweetness and texture.