Recipe information
Yield
Makes 6 Servings
Ingredients
2
tablespoons unsalted butter
2
cups (generous) thinly sliced leeks (white and pale green parts only)
1
apple, peeled, cored, diced
½
teaspoon caraway seeds
Pinch of ground allspice
Kosher salt and freshly ground black pepper
1½
cups hard apple cider or 1¼ cups apple cider and ¼ cup bourbon
6
grilled hot dog buns or brioche-style oblong rolls
Dijon mustard (for serving)
6
grilled all-beef hot dogs
2
ounces sharp cheddar cheese, coarsely grated (about ½ cup)
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Preparation
Step 1
Melt butter in a large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with salt and pepper. Add hard cider; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, until most of the liquid is cooked away, about 15–20 minutes.
Step 2
Arrange buns on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.