It’s BBQ season! How about 4 easy recipes for hot dog / sausage sandwiches!
FOUR VARIATIONS ON THE HOT DOG:
All beef franks (I used Nathan’s Bigger Than The Bun)
15 oz can No Beans Chili (or more)
Large Hot Dog Buns
White Onion – chopped
Tomato – sliced
Avocado – wedges
Cheddar Cheese – grated
Kosher Dill Spears
Jalapeno Pepper slices (jar)
Prepare buffet style bowls with your toppings: chopped onions, sweet relish, pickle spears, jalapeno pepper, grated cheese, tomato slices, cover and refrigerate.
When the guests start to get hungry BBQ or boil the polish sausages per package instruction, and toward the end add the all beef hot dogs.
Heat the chili, peal and slice the avocado, place both in bowls and put in the buffet line along with the other toppings stored in the refrigerator.
Chicago Style Hot Dog: to bun add all beef frankfurter, top with mustard, chopped onions, sweet relish, a dill pickle spear, and tomato slices.
Polish Sausage Dog: to bun add Polish sausage, top with white onion, yellow mustard, and jalapeno.
Chili Hot Dog: to bun add all beef frankfurter, top with chili, cheese, onion and avocado wedges.
Italian Sausage And Pepper Sandwich
6 Johnsonville Mild or Hot Italian Sausage links
1 Onion sliced into thin rounds
1 Green Pepper cut into strips
1 Red Pepper cut into strips
2 Tbsp Fresh Basil chopped
6 Mozzarella Cheese slices (or more if you like)
6 Hoagie Buns
Pre-heat BBQ to medium heat. Do not boil or pierce sausage. Merely place sausage on the grill and close the cover. Grill sausage for 20 to 25 minutes or until appropriate internal temperature is reached (see Johnsonville directions). Use tongs to turn the sausage every few minutes to keep from burning.
Remove sausage and vegetables from grill, place in separate containers and cover with foil.
Lightly brown the buns on the grill for a few seconds.
And there you go, four great BBQ hot dog choices. Time to fire up the grill.
Good Eating and Table Talk,
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