Roy Clark’s Hot Diggity Dogs: A Taste of Nostalgia and Flavor

There are certain dishes that transport you back in time, conjuring up memories of simpler days and cherished moments. For me, Roy Clark’s Hot Diggity Dogs is one of those culinary treasures. I recall the first time I encountered this dish, the name itself sparking curiosity and a hint of playful mischief. A friend, who swore by its unique charm, presented it at a casual gathering, and I, a seasoned chef with a penchant for the complex, approached it with a healthy dose of skepticism. “Hot dogs with baked beans and sauerkraut?” I remember thinking, a culinary question mark hanging over my head. But one bite, that glorious, savory, tangy, sweet mouthful, silenced all my doubts. It was a revelation – a comfort food masterpiece that defied expectations and captured my heart, and my palate, instantly.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: One 9×13 inch baking dish
• Dietary Type: Not specified

Ingredients

This recipe is a delightful symphony of familiar flavors, brought together in an unexpected yet harmonious way.

• 1 (12 ounce) package hot dogs
• 2 teaspoons Worcestershire sauce
• 1 cup ketchup
• 1 cup onion, cut up (about 1 medium onion)
• 1/2 cup mustard (yellow mustard is classic here)
• 3/4 cup bell pepper, cut up (any color works, a mix is lovely)
• 1/2 cup honey
• Oil (for sautéing)
• 3 cups baked beans
• 2 cups sauerkraut, drained
• 1/4 cup horseradish (prepared horseradish)
• 3/4 cup cheese, grated (cheddar or a cheddar blend are excellent choices)
• Bell pepper rings (for garnish, optional)

Equipment Needed

You won’t need a lot of fancy gadgets for this heartwarming dish.

• A large skillet (for sautéing vegetables)
• A medium bowl (for mixing the sauce)
• A 9×13 inch baking dish
• A measuring cup and spoons
• A cutting board and knife

Instructions

Bringing Roy Clark’s Hot Diggity Dogs to life is a straightforward yet rewarding process. Follow these steps for a dish that’s sure to become a family favorite.

1. Preheat your oven to 350 degrees F (175 degrees C). This is your starting point for baking this savory casserole.
2. Prepare the Sauce: In your medium bowl, combine the ketchup, mustard, honey, horseradish, and Worcestershire sauce. Whisk these ingredients together until they are well incorporated and form a smooth, glossy sauce. Set this aside.
3. Sauté the Vegetables: Heat a tablespoon or two of oil in your large skillet over medium heat. Add the cut-up onion and cut-up bell pepper to the hot skillet. Sauté these vegetables for about 5–7 minutes, or until they have softened and the onion is translucent.
4. Assemble the Base: Spoon the baked beans into your 9×13 inch baking dish, spreading them out evenly to form the foundation of your dish.
5. Layer the Sauce: Pour about 1 cup of the prepared sauce mixture evenly over the layer of baked beans. You want to ensure a good distribution of flavor.
6. Add the Sautéed Vegetables: Scatter the sautéed onions and peppers evenly over the sauce-covered beans. This adds a delightful texture and aromatic depth.
7. Arrange the Hot Dogs: Place the hot dogs (wieners) in a single layer over the vegetables. You can arrange them in rows or in a more haphazard, rustic fashion – either way, they are the stars of this particular show.
8. Top with Sauerkraut: Evenly spread the drained sauerkraut over the hot dogs. The tangy kraut is a crucial counterpoint to the richness of the other ingredients.
9. Apply Remaining Sauce: Pour the remaining sauce mixture generously over the sauerkraut and hot dogs. Make sure to cover as much of the surface as possible.
10. Initial Bake: Place the baking dish in your preheated oven and bake for 25 minutes. This allows all the flavors to meld together and the casserole to heat through.
11. Add the Cheese and Garnish: After 25 minutes, carefully remove the dish from the oven. Sprinkle the grated cheese evenly over the top of the casserole. If you’re using them, arrange the bell pepper rings decoratively on top of the cheese.
12. Final Bake: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a beloved comfort food like this. Here are a few thoughts that might enhance your Hot Diggity Dog experience.

• Quality Hot Dogs Matter: While any hot dog will work, opting for a good quality, all-beef frankfurter will significantly improve the overall flavor profile. Consider brands known for their smoky notes or snappy casings.
• Drain the Sauerkraut Well: Excess liquid from the sauerkraut can make the dish watery. Be sure to squeeze out as much moisture as possible before adding it to the casserole.
• Adjust the Horseradish: The 1/4 cup of horseradish provides a noticeable kick. If you’re sensitive to spice, start with a tablespoon or two and add more to your taste preference. Conversely, if you love heat, feel free to increase it.
• Pre-Cooked Beans: While the recipe calls for baked beans, using a brand with a slightly sweeter sauce can complement the other ingredients beautifully. You can also opt for “original” or “homestyle” baked beans for a less sweet base.
• Oven Variations: Ovens can be finicky. If your oven tends to run hot, keep a closer eye on the casserole during the final baking stage to prevent the cheese from burning. If it runs cool, you might need an extra minute or two for the cheese to fully melt.

Serving & Storage Suggestions

Roy Clark’s Hot Diggity Dogs is a complete meal in itself, but it also pairs wonderfully with a crisp green salad or a side of potato chips for extra crunch. Serve it hot, straight from the oven, with the cheese beautifully melted and a tantalizing aroma filling your kitchen.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or in a covered baking dish in a 300°F (150°C) oven until heated through. It’s worth noting that while the flavors remain delicious, the texture of the baked beans and sauerkraut may soften slightly upon reheating.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for Roy Clark’s Hot Diggity Dogs. Please note that these values are approximate and can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	531.9 kcal
Calories from Fat		203 g
Total Fat	22.6 g	34 %
Saturated Fat	9.4 g	46 %
Cholesterol	40.7 mg	13 %
Sodium	2290.4 mg	95 %
Total Carbohydrate	72.5 g	24 %
Dietary Fiber	8.2 g	33 %
Sugars	49.8 g	199 %
Protein	18.1 g	36 %

Variations & Substitutions

While this recipe is a classic for a reason, here are a few ideas for how you can put your own spin on it.

• Spicy Kick: For those who enjoy a bit more heat, consider adding a pinch of cayenne pepper to the sauce mixture or topping the casserole with a few sliced jalapeños before baking.
• Cheese Swap: Don’t have cheddar? A Monterey Jack, Colby, or even a sharp provolone would be delicious. For a touch of sharpness, a little Gruyère could be interesting.
• Vegetarian Delight: While the original is meat-based, you could experiment with good quality vegetarian hot dogs for a meat-free version.
• Different Beans: While baked beans are traditional, you could try using a mix of baked beans and chili beans for a heartier, spicier casserole.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the casserole up to the point of adding the cheese. Cover and refrigerate. Before baking, let it sit at room temperature for about 30 minutes, then proceed with adding the cheese and baking as directed, potentially adding a few extra minutes to the initial bake time.

Q: What kind of mustard is best for this recipe?
A: Yellow mustard is the most traditional and widely used for this dish, providing a classic tang. However, Dijon mustard can also be used for a slightly more nuanced flavor.

Q: How do I prevent the bottom from getting soggy?
A: Ensuring your baked beans are not excessively watery and draining your sauerkraut thoroughly are key to preventing sogginess. The bake time also helps to evaporate excess moisture.

Q: Can I use fresh peppers instead of cutting them up?
A: The recipe calls for “cut up” bell pepper, which implies chopped. Using whole bell pepper rings as part of the sauté, or as a garnish, would alter the texture and cooking dynamics slightly. For the sautéed component, finely chopped peppers are recommended.

Q: Is there a way to make this dish less sweet?
A: You can reduce the amount of honey in the sauce mixture. Start by halving it and taste the sauce before adding it all. You could also opt for baked beans with a less sweet sauce base.

Final Thoughts

Roy Clark’s Hot Diggity Dogs is more than just a recipe; it’s an experience. It’s the comfort of a familiar taste, the surprise of an unexpected combination, and the joy of sharing a delicious meal with loved ones. It’s the kind of dish that sparks conversation and brings smiles to faces, embodying the spirit of good food and good company. I encourage you to give this delightful casserole a try. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly memorable. So, gather your ingredients, embrace the spirit of Roy Clark, and prepare to be delightfully surprised. Happy cooking!