Holiday Hot Dogs
Cook wieners on the stove or grill.
Prepare gravy and mashed potatoes while cooking the hot dogs.
Easy Gravy: In a small pot on medium heat, melt the butter, then add flour and whisk. Add the broth and stir. Mix in the Worcestershire sauce and Dijon mustard. Allow the sauce to thicken slightly, then reduce heat and simmer. Add black pepper and heavy cream. Keep warm.
Mashed Potatoes: Peel and quarter potatoes. Place in a pot of cold, salted water. Add garlic and bring to a boil. Cook uncovered for 15 minutes or until fork tender. Drain well. Add butter and milk to the potatoes and begin mashing, using a potato masher to reach desired consistency. Season with salt and pepper. Serve hot.
Caramelized Onions: Heat butter in a large saucepan over medium until melted. Add sliced onions and cook until soft and starting to turn translucent. Continue cooking another 10-15 minutes until onions are almost blackened and slightly crisp around the edges. Let onions cool in the saucepan, then use or transfer to an airtight container and chill.
Place cooked wieners into the warmed hot dog buns on a plate and spread an ounce of lingonberry jam and mashed potato. Pour desired amount of gravy and caramelized onions on top of hot dogs. Garnish with chopped fresh parsley. Serve with any holiday side dish.