This recipe turns the traditional “corned beef and cabbage” into a dog!

Nathan Mikulich started Munchy’s Gourmet Hot Dogs in 2020 in the Uintah Basin and operated as a seasonal trailer for three years.

They recently announced to their followers that they will be operating full time and coming to the Wasatch Front starting May 2023!

Their Signature Gourmet Dog is the Munchy Dog, an all-beef hot dog on a freshly baked bun, topped with chipotle bacon mac and cheese and a barbecue aioli.

Another popular menu item at Munchy’s is the Elote Dog, an all-beef dog wrapped in bacon and topped with a fresh fire-roasted corn salsa, jalapeno aioli, cotija cheese, and tajin.

But, as St. Patrick’s Day approaches, Nathan has joined us with a recipe for his Gourmet Reuben Dog.

It consists of a freshly baked bun, with a garlicky Irish brat, sliced ​​smoked corned beef. Swiss cheese, sauerkraut and homemade Russian dressing.

Munchy’s dog Reuben
1 package of Johnsonville Irish O’Garlic sausages (5 sausages)
1 tablespoon of olive oil
1 tablespoon of butter
2 medium sweet onions sliced
2 teaspoons of thyme
2 teaspoons of raw sugar
1 teaspoon of salt
1/2 teaspoon black pepper
12 oz Irish red ale
1 cup of beef broth

1. Heat oil, add sausages to a skillet over medium-high heat. Brown the sausages about 2-3 minutes per side to get a nice colouring. Remove the sausages from the pan and set them aside temporarily.

2. Turn the heat down to medium and add the butter. Add the sliced ​​onions, thyme, sugar, salt and pepper. Let the onions cook until they start to caramelize.

3. Pour the beer and beef stock over the onions and deglaze the pan. Add the sausages to the skillet. Simmer until the liquid has reduced and the sausages are fully cooked through. About 15-20 minutes. Be careful not to overcook the sausages. Once they’re gone you can remove them and reduce the beer to a thicker consistency of your choice.

Russian dressing
1/2 C may
1/4 of ketchup
1/4 C diced bread and buttered pickles
1 teaspoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon of fresh lemon juice
1 minced garlic clove
2 teaspoons of cumin seeds
White pepper
1 teaspoon of sugar
salt to taste

Combine all ingredients in a mixing bowl and mix until fully incorporated

Corned beef can be cooked to your preference

Smoked Corned Beef Recipe (approximately 11 hours cook time)
Flat 3 lb corned beef brisket
2 tablespoons stone ground mustard
coarsely ground black pepper

1. Soak the corned beef in water, fully submerged for 8-10 hours. Change the water every 3 hours.

2. Remove the meat from the water and dry it with paper towels. Rub the brisket with stone-ground mustard, then sprinkle with coarse black pepper until lightly coated. No salt. The meat has already been salted.

3. Heat your smoker to 225*. Place the brisket flat in the center of the smoker with a small water pan to the side for moisture. Smoke until the meat reaches 160-165 degrees. Remove from smoker and wrap in peach paper. Return to smoker until flat corned beef brisket reaches 200-203 degrees internally. Remove from smoker, leave flat in paper and wrap with towel. Let the meat rest for a minimum of two hours for best results to allow the juices to redistribute throughout the meat. You can let the meat cool completely and slice it the following day.

Cut the corned beef into thin slices against the grain. Toast your favorite hot dog buns with butter. Place slices of Swiss cheese on toasted bun, top with buttered sausage, 4 slices of corned beef. Season the meat with the Russian seasoning and garnish with the sauerkraut.


Follow Munchy’s on Facebook @munchysgourmethotdogs.