- 6 hot dogs
- 6 bacon strips
- Assorted fillings: cheese strips, dill pickle, chopped onion
- 1 can tomato Sauce
- 2 teaspoons sugar
- 2 teaspoons dry mustard
- Cut a slit along the hot dogs lengthwise, without slicing all the way through. Fill with assorted fillings of your choice.
- Wrap each stuffed hot dog with a strip of bacon (secure with toothpicks if needed). Place in a cold skillet and then fry on medium heat until the bacon is crispy.
- Drain off the fat, and add the tomato sauce, sugar, and mustard. Stir occasionally and simmer for about 10-15 minutes.