Ingredients

The following ingredients have 3 Servings
  • 6 Hot Dogs with casings ((not skinless))
  • 1 quart Fresh Water
  • 1 Tablespoon Red Wine Vinegar (Balsamic or White Vinegar)
  • 3/4 teaspoon Ground Cumin
  • 1/8 teaspoon Whole Nutmeg (freshly grated)
  • 6 Hot Dog Buns

Instruction

  • Add water Water, Vinegar, Cumin and Nutmeg to your Pressure Cooker cooking pot.
  • Toss in the hotdogs.
  • Lock on the lid and close Pressure Valve.  Cook on Low Pressure for 2 minutes. When beep is heard, wait 10 minutes and then release the rest of the pressure. (The longer the dogs sit in the water, the better.)
  • Serve on Hot Dog Buns, allowing some of the water to drain onto the bun.