As summer comes to an end and cooler weather becomes a reality, it’s time to start planning the annual Halloween BOO-ffet. And while there are dozens of great main dishes that are quick, easy, and perfect for fall, why not try something new? These scrumptious Hallo“weenies” contain enough spice and garlic to keep any number of vampires and assorted ghouls at bay, and since hotdogs are a popular new food trend, you’ll be right in style serving them to lucky guests. Minimal ingredients, minimal hands-on time, and minimal cost make Hallo“weenies” a perfect choice for busy cooks everywhere who would rather spend time on something more exciting than cooking. This recipe is versatile, too, and can be made with anything from plain old frankfurter-type hot dogs to fancier ones like Polish sausage (a favorite), or those trendy designer sausages – any type that fits nicely in a fresh bun. Warehouse stores have several varieties of “big dogs” which are perfect for this recipe.

Not only is this recipe easy, it is cooked in the versatile slow cooker with no supervision, and can be made a few days ahead of the BOO-ffet. Any leftover sauce is great with breadsticks. Check out the Halloween Recipes on this site for great ideas for salads, side dishes, beverages, and desserts to complete the Halloween BOO-ffet menu.

12 Servings

3 pounds hot dogs, preferably big dogs, or bun-size polish sausages

4 jalapeno peppers
6 fresh tomatoes, or 1 16-ounce can diced tomatoes
1 medium onion
4 cloves garlic

1 8 oz. can tomato sauce
1/2 cup brown sugar
2 cups catsup

1. Place the hot dogs in a 4-6 quart slow cooker.
2. Cut the core off of the jalapeno peppers; transfer them to a food processor or blender.
3. Cut the core from the tomatoes and add them to the jalapenos.
4. Peel the onion, quarter it, and add it to the jalapeno mixture.
5. Peel the garlic cloves and add to the other vegetables.
6. Process the vegetables until everything is chopped finely and smooth; pour the mixture over the hot dogs.
7. Mix the tomato sauce, brown sugar, and catsup; pour over the vegetable mixture.
8. Cover the slow cooker, turn to the high setting, tilt the lid slightly, and let cook 3-5 hours or until the Halloween guests arrive.
9. Serve the Hallo"weenies" on freshly baked buns.

Amount Per Serving
Calories 430 Calories from Fat 278
Percent Total Calories From: Fat 65% Protein 14% Carb. 22%

Nutrient Amount per Serving
Total Fat 31 g
Saturated Fat 13 g
Cholesterol 65 mg
Sodium 1693 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 0 g
Protein 15 g

Vitamin A 52% Vitamin C 145% Calcium 0% Iron 14%