4 Trig’s Smokehouse Top Dogs
1/2 cup finely chopped shallots or onion
4 tbsp butter
1/3 cup chili sauce
1-1/4 cups commercial sour cream
Salt and freshly ground pepper
1/4 cup chopped parsley
Carefully cut Smokehouse Top Dogs into halves lengthwise, and then each half into quarters. Sauté the onion or shallots in butter, add the Top Dogs and chili sauce, and heat thoroughly. Stir in sour cream and heat through without allowing it to boil. Taste for seasoning, and correct. Transfer to a tureen or chafing dish and garnish with the chopped parsley.
Serve on fried toast rounds, parsley’d rice, or toasted English muffins.