Cowboy Butter Heavenly Hot Dogs

Directions

1. In a medium to large pot cover potatoes with double the amount of what water to potatoes by volume. Bring to a boil and cook potatoes until the are fork tender
2. Strain the potatoes and run through a foodmill back into the pot for best consistency or mash with a spoon
3. Add the rest of the ingredients quickly before the potatoes cool. Mix well
4. Place in a piping bag (or quart size ziplock type vessel)

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1. In a small or medium sauce pot on medium heat, make your roux by combining the butter and flour with a wisk and cooking until you get a popcorn like scent.
2. Pour milk into the pan, place on medium low heat and stir in the roux until there's no clumps
3. Bring the milk to medium heat before the milk begins to simmer (hot to the touch) remove from heat and add in cheddar cheese and vampire killer blend. Stir until smooth.

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1. PreHeat oven to 425
2. In a saute pan on medium high heat, cook brats all the way around the brat evenly
3. Once seared all the way around the brat split the brat 3/4 of the way through (it'll still be undercooked). Remove from the pan and place on a sheet tray.
4. Pipe the mashed potatoes into the brat. Then paint the remaining melted butter on over the potatoes
5. Place the sheet tray in the oven and bake for 20minutes.
6. Remove from oven
7. Plate the sauce and then lay the heavenly dogs over the cheese sauce. Serve with garnish sprinkled over the dog and sauce.
8. Enjoy!