Everyone knows that mini hot dogs rule the roost when it comes to appetizers, but it doesn’t have to be all about pigs in a blanket. Party Franks leave the buns behind, instead coating the meaty, savory dogs with a tangy, sweet, and smoky sauce with just a touch of spice that you’ll want to lick off your fingers, off the plate, and even off the toothpicks. A hint of lemon and mustard adds a lovely brightness and sourness that brings out the most in the sausage flavors. Party Franks somehow makes enough for everyone and yet leaves everyone wanting more. Best to make two batches then!


  • 3/4 cup onion, chopped
  • 2 tablespoons canola oil
  • 1 cup ketchup
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 large lemon, sliced
  • 2 1/2-3 pounds miniature hot dogs or smoked sausage links


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In a saucepan over medium heat, sauté the onion in the canola oil until tender, about 5 minutes.

Step 3 –Stir in the ketchup, water, vinegar, sugar, Worcestershire sauce, honey, mustard, paprika, salt, pepper, and hot pepper sauce.

Step 4 –Add the lemon and bring the mixture to a boil.

Step 5 –Reduce the heat and simmer uncovered and stirring occasionally until slightly thickened, for about 20-25 minutes.

Step 6 –Discard the lemon slices.

Step 7 –Place the hot dogs in a 9×13-inch baking dish.

Step 8 –Top the hot dogs with the sauce.

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Step 9 –Bake uncovered until heated through, about 18-20 minutes.

Step 10 –Keep warm and serve with toothpicks.