St. Patrick’s Day is always a pretty big deal around here, naturally, given our last name of Fedigan. Though I married in to an Irish name, Sean’s parent’s are a couple generations from the ones that came over on the boat. Regardless, come March 1st and up until the 17th, it’s all about the Irish food.
In the past, I’ve made everything from Sheperd’s Pie,
to lamb sliders.
Corned Beef Sliders, for the quick and easy.
And my very favorite, Corned Beef Hot Dogs, which I have decided to make again this year.
My history with making sausage and hotdogs didn’t start out so well, but a couple years ago I got a lesson that I wrote about here. Making homemade Corned Beef Hotdogs is a long process and requires an ample amount of time, but my theory is, if you really want to do something or try something, you make the time. This is the case for me, and I can only hope you’d like to give it a shot, too.
They’re delicious, and can be frozen as well and saved for future use – like for a summer bar-b-que!
Click here for my Corned Beef Hotdog recipe.
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