2 tbsp butter or ghee, divided
1 pkg hot dogs or weiners of your choice, sliced
1/2 onion, coarsely chopped
1 carrot, coarsely chopped
2 cloves garlic, minced
2 tbsp brown mustard
1 tbsp tomato paste
2 cups chicken broth
1/2 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1 pinch nutmeg
1. In a skillet, warm 1 tbsp of the butter/ghee over med/high heat. Add the hot dogs and saute until browned, about 3 minutes. Remove the hot dogs and set aside.
2. Turn the skillet heat down to medium, and add the other 1 tbsp of butter/ghee. Add the onion and carrot; saute until softened, about 5 minutes. Add the garlic and saute until aromatic, another minute, then add the mustard, tomato paste, chicken broth, salt, pepper, and nutmeg. Reduce heat to med/low and simmer until darkened, about 20 minutes.
3. Transfer to a blender and blend until smooth, then return to the skillet. Taste and add salt and pepper if needed. Add the hot dogs and simmer for another minute or two before serving.
** This dish traditionally is served with boiled potatoes, which can be cooked while the sauce is simmering. The bland taste of boiled potatoes perfectly pairs with the robust sauce. To do so, simply add some peeled potatoes to a pot of water, add 1/2 tsp of salt to the water, and boil over med heat until fork-tender, about 15 minutes. Toss with some melted butter and garnish with fresh chopped parsley if you’re up for it.