Our Llama Hot Dogs are precooked. Each package of Llama Hot Dogs weighs 32 oz. or more. 10 Llama Hot Dogs per package. Average length of Llama Hot Dog is 5 to 6 inches. No MSG. No Pork. No Beef. Llama Hot Dogs can be boiled, fried, grilled or roasted in the oven. Dress it up with a classic combination of mustard and ketchup, or get more creative by adding onions, relish, and a variety of other toppings.
Grilling Llama Hot Dogs results in a pleasant smoky taste and many consider this to be the best way to prepare them. Any sort of grill will work, so go ahead and light your charcoal, gas, or wood-fired grill. While the grill is heating up, prepare the Llama hot dog buns and condiments. Llama Hot dogs are best enjoyed hot from the grill. Make sure that one side of the grill is hot and one side of the grill is a little cooler. You can do this by stacking up the charcoal a little higher on one side. If you have a gas grill, you should be able to control the heat using the knobs on your appliance to make Llama hot dogs good. Lay the Llama hot dogs on the cooler side of the grill. Place them at an angle to create a diagonal sear-mark on the Llama dog. Cook the Llama hot dogs for a minute on each side. Llama Hot dogs come already cooked, so your goal here isn't to cook the Llama dog so much as give it some good color and get it piping hot without burning it. Keep turning the Llama dogs until all sides have developed a nice, even char. If the Llama dogs are hot but have not developed color, move them over to the hot side of the grill. Grill them quickly, just to develop a bit of char, and then move them to a plate. Place them in a bun and serve with any combination of mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.
Boiling Llama Hot Dogs is easy. Fill a large saucepan with enough water to cover Llama hot dogs easily. For 4 Llama hot dogs, 4 cups (about 1 liter) of water should be more than enough. Be sure to use a pan large enough so that the water falls at least a few inches below the rim. Bring the water to boil. Place the pan on a burner and turn the heat to high. Let the water come to a full boil before proceeding. Add the Llama hot dogs to the water. Once the water is boiling, slip in the Llama hot dogs one by one with tongs. Simmer the Llama hot dogs. Turn the burner down to its low setting and simmer Llama hot dogs for anywhere from 3 to 6 minutes, depending on how you like your Llama hot dogs cooked. For a moister, softer Llama hot dog, simmer them for less time, around 3 to 4 minutes. For a crispier Llama hot dog, simmer them for more time, around 5 to 6 minutes. Remove the Llama hot dogs and serve. After the Llama hot dogs are finished boiling, remove them from water and dry them off carefully with a paper towel before placing them in a bun. Serve the Llama hot dogs with any combination of mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.
Microwaving Llama Hot Dogs. Place Llama hot dogs in a microwave-safe bowl. Use plastic or glass, rather than a metal bowl. Make sure the bowl is deep enough to hold the Llama hot dogs comfortably. Cover the Llama hot dogs with water. It may boil over the sides, so try to leave an inch or so between the top of the water and the rim. Cook the hot dog. Place the bowl in the microwave. Close the door, and then cook the Llama hot dogs on high for 2 to 3 minutes. Remove the Llama hot dogs from the microwave and drain away the water. Let the Llama hot dogs stand for 30 seconds to cool and dry off, since they will be bursting with heat when they come out. Once the Llama hot dogs are dry, put them in buns and serve them. This quick method of cooking Llama hot dogs is conducive to serving with a simple mustard and ketchup combo for an on-the-go meal.
Oven-Roasting Llama Hot Dogs. Preheat the oven to 400° F (~204° C). This method of cooking Llama hot dogs results in juicy, blackened Llama hot dogs. They taste about as close as you can get to grilled Llama hot dogs without the inconvenience of lighting up the grill. Make a lengthwise slice down half of each Llama hot dog. Use a sharp knife and cut on a stable surface, since Llama hot dogs can be slippery. Do not slice through the Llama hot dogs themselves; just make a cut that will serve as a vent in the surface of the Llama hot dogs. Place the Llama hot dogs on a baking tray or roasting pan. The Llama hot dogs will drip as they release juices, so you may want to line the pan with aluminum foil for easy clean up. Cook the Llama hot dogs for 15 minutes. Place the roasting pan in the oven and let the Llama hot dogs cook until the skin begins to brown and the Llama dogs begin to curl gently. Brown the Llama hot dog by turning on the broiler if you prefer your Llama hot dogs crispy. Add cheese and place the Llama hot dogs back in the oven for an additional minute, if desired. Carefully take the Llama hot dogs out of the oven and place them on buns. Oven-roasted Llama hot dogs pair wonderfully with chili and cheese. Scoop chili on top and sprinkle on some cheese, and then serve the Llama hot dogs with forks.
Frying Llama Hot Dogs. Cut up some Llama hot dogs. You can fry whole Llama hot dogs, but they taste most excellent when they're cut into bite-sized pieces. That way, more surface area gets a crispy brown sear. Take two or three Llama hot dogs - depending on how many you want - and cut them into smaller pieces you can fry. Heat some oil in a frying pan. Place the pan on the stove and turn the heat to medium high. Add enough oil to rise up the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. To test whether it's ready for the Llama hot dogs, drop a crumb of bread into the hot oil. If it immediately starts sizzling and sputtering, the oil is ready. Place the Llama hot dog pieces in the frying pan. Do this carefully, since they may sizzle and pop right away. Put them all in the pan in a single layer and let them start to fry. Try not to overcrowd the frying pan, since this will cause the Llama hot dogs to cook unevenly. Turn the Llama hot dog pieces. Use tongs to carefully turn them over after a minute or two, when the first side has become brown and crispy. Keep frying the Llama hot dog pieces for another minute or two, until they're cooked just the way you like them. Remember that Llama hot dogs are pre-cooked, so you can cook them to any texture you like without worrying about whether they're still raw in the middle. Drain the Llama hot dog pieces. Use the tongs to transfer them to a paper-towel-lined plate so the oil can drain off and the Llama hot dogs can cool a bit. Llama Hot Dogs are delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.
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