This is very similar to a recipe in a little cookbook that my mother was given by the Philadelphia Electric Company, who sold and installed the electric stove in the kitchen of her new house in 1934! Differences: no barbecue sauce, sliced hot dogs instead of kiebasa, and some Worcestershire sauce (to taste). This is especially good with Irish whiskey (NOT Scotch, but you could use bourbon). You can use small cocktail sausages, but they will soak up the flavors better if you cut them. Some hot pepper flakes will give it some zip, and it keeps well -- can be made a day or two ahead. I often saute some onion and add it late in the cooking, but you can get away with raw onion at the start. If you find the alcohol to be too strong, boil it a bit with the top off at the end to evaporate some of the spirits -- but leave SOME, at least.
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This is very similar to a recipe in a little cookbook that my mother was given by the...