Sausage & Peppers Hot Dog

Sausage & Peppers Hot Dog

Ingredients

(Serves 4)

  • 4 Donatella Sausages (mild or hot)
  • 4 tbs. olive oil
  • 2 yellow peppers seeded and thinly sliced
  • 2 red peppers seeded and thinly sliced
  • 4 garlic cloves, minced
  • 2 large red onions thinly sliced
  • 5 basil leaves
  • ¼ Marsala wine
  • ½ tsp. red pepper flakes
  • 1 cup grated cheddar cheese
  • King’s Hawaiian Hawaiian Sweet Hot Dog Buns

Fried Onions

  • 2 sweet onions, halved and thinly sliced
  • Cold water (as needed)
  • Vegetable oil
  • ¼- ½ cup cornstarch

Directions

HOT DOGS

  • Heat grill to medium high heat, add sausage and cook several minutes, turning often, allowing it to brown. Continue cooking sausage for 20 minutes.
  • Remove sausage and plate.
  • In a non stick skillet heat 2 tbsp. olive oil add peppers, onions, and garlic. Toss to coat with oil and cook over medium heat for 20 minutes.
  • Add Marsala wine and let wine cook down (about 2 minutes).
  • Add basil and red pepper flakes, cook for 1 minute. Add sausages.
  • Place King’s Hawaiian Hawaiian Sweet Hot Dog Buns on grill for 20 seconds on each side add sausage and top with the pepper and onion mixture, grated cheddar cheese & fried onions.

FRIED ONIONS

  • In a bowl, combine the onions and enough cold water to cover, soak for 10 minutes.
  • In a large pot, pour enough oil to fill the pan ⅓ of the way. Heat until a thermometer inserted in the oil reaches 365°.
  • Put cornstarch in a shallow pan.
  • Remove onions from water, drain and pat dry.
  • Coat onions lightly with cornstarch.
  • Shake off excess cornstartch and in batches add onions to hot oil.
  • Cook until golden brown.
  • Transfer the onions from oil to a paper towel lined tray.
  • Season with salt and pepper.

Ingredients

Instructions

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.