Disney guests always enjoy stopping at Casey’s Corner to taste the different specialty hot dogs. No matter the season or the celebration, there’s always a creative hot dog on the menu. Recently, the talented culinary team developed a delicious Holiday Dinner Hot Dog that will be on the menu through December 31. This hot dog features an all-beef hot dog with cranberry mustard, savory stuffing funnel cake, and cheese curds. If you’re a lover of both funnel cake and savory foods, you’re going to want to try this hot dog!

This was such a fun recipe to test and eat! The savory stuffing funnel cake tastes just like stuffing. The cranberry mustard added a little bit of sweetness to this recipe without being overwhelming. I loved everything about this hot dog – and so did my taste testers and a lucky running partner who happened to be in the right place at the right time.

Here is the recipe for you to create this hot dog at home!

HOLIDAY DINNER HOT DOG

Casey’s Corner, Magic Kingdom Park
Serves 8

CRANBERRY MUSTARD

• 1 cup cranberry sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon water

SAVORY FUNNEL CAKE CRISPS

• Oil, for frying
• 1/3 cup milk
• 1 egg
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon chicken bouillon powder
• 1/4 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried sage
• 1/8 teaspoon celery salt

HOT DOGS

• 8 hot dog buns
• 8 all-beef hot, cooked according to package instructions
• Reserved funnel cake crisps
• 8 ounces cheese curds, coarsely chopped
• Reserved cranberry mustard
• 1/2 teaspoon chicken bouillon powder

FOR CRANBERRY MUSTARD:

1. Combine cranberry sauce, Dijon mustard, and water in a small mixing bowl. Whisk to combine until smooth.
2. Transfer to a small squeeze bottle; refrigerate until ready to serve.

FOR SAVORY FUNNEL CAKE CRISPS:

1. With caution, heat 2 inches of oil in a large frying pan or Dutch oven to 350ºF.
2. Combine milk, egg, sugar, and vanilla in a medium bowl.
3. In a separate bowl, whisk flour, baking powder, salt, chicken bouillon powder, dried parsley, onion powder, garlic powder, dried sage, and celery salt. Slowly stir into the milk mixture and mix until smooth. Transfer to a piping bag or squeeze bottle.
4. Carefully hold piping bag or squeeze bottle above oil and squeeze half of the batter into the pan, using a swirling motion to create desired shape.
5. Fry for 1-2 minutes, carefully flip with tongs and fry one additional minute. Remove from oil and drain on paper towels.
6. Repeat with remaining batter.
7. Cool for 5-10 minutes, then cut into 1-inch strips.

FOR HOT DOGS:

Place hot dog inside of bun. Top each hot dog with a few funnel cake strips, 1/4 cup of cheese curds, and 2 tablespoons cranberry mustard. Sprinkle with chicken bouillon powder.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a printable version of the recipe!

If you make this hot dog at home or if you’re enjoying a hot dog at the parks, remember to tag #DisneyEats.