Grilled Dogs With Creole Sauce - Serves 9
Ingredients:
- 5 slices bacon, diced
- ½ cup chopped onion
- ¼ cup chopped green pepper
- 1 14.5-ounce can diced tomatoes
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- 1/8 teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 10 hot dogs or knockwurst
- 10 hot dog buns, split
NOTE: 1-1/2 teaspoons Creole seasoning blend may be substituted for the listed seasonings.
Directions:
- Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon.
- Drain all but 2-teaspoons bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes.
- Preheat a gas, charcoal or electric grill for the direct grilling method, using medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes.
- During last 3-4 minutes, open hot dog buns and lightly toast buns over indirect heat.
- Place hot dogs/wurst into heated buns. Ladle Creole Sauce over hot dogs/wurst. Sprinkle with chopped reserved bacon.
Recipe courtesy of the American Meat Institute.
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