Reese Witherspoon Snacks on Hot Dogs in New Orleans
Courtesy Reese Witherspoon
Reese Witherspoon sure is tackling some mouthwatering eats while shooting the film Don’t Mess With Texas in New Orleans.
First the actress dove into a pile of chocolate beignets with her sons, then into a pile of pastries … and now, it’s a hot dog adventure with two adorable partners in crime.
The hot dog joint also means business: The 12 sausages on the menu include alligator and crawfish, beer-battered cod, a turducken dog and two traditional German-style wieners, plus vegetarian and vegan options, with 25 different toppings available.
Witherspoon’s table went the vegan route on at least one order, requesting the meat-free apple sage dog with dill relish and barbecue sauce. Sounds messy — and delicious.
Not headed to New Orleans anytime soon? The Dat Dog owners share a home version of the recipe with PEOPLE:
Courtesy Dat Dog
Dat Dog’s Smoked Apple Sage Dog
1 package vegan Smoked Apple Sage dogs
1½ tsp. butter or cooking oil, divided
4 buns (recommended: sweet sourdough)
4 tsp. dill pickle relish (divided)
2 tsp. barbecue sauce
4 pinches dried parsley
1. On grill or in a large frying pan over medium high heat, cook sausages in ½ tsp. butter or cooking oil; dogs are ready when they look browned on the outside, and are hot through their center. Set dogs aside and cover to keep hot when finished.
2. In same pan, heat up the remainder of butter or cooking oil on low to medium heat. Dredge sourdough buns in butter on both sides, then pan sear on top and bottom. Take finished buns and place dogs in them.
3. Scoop dill pickle relish onto dogs, spreading across the length of the dogs. Use 1 tsp per dog, or as desired.
4. Drizzle BBQ sauce across the dogs in a zig-zag pattern. Add dried parsley to each dog and serve.