Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipes Of The Week: A Different Spin On Hot Dogs

Peanut Butter Satay Sauce Hot Dogs and Hawaiian Sausage Dogs

Happy 4th Of July!No better excuse for a hot dog.I love a great dog with just mustard but I thought I’d give you some creative ways to enjoy them.

Peanut Butter Satay Sauce Hot Dogs

Serves 4

Here is what you need:

4 of your favorite hot dogs and buns

peanut butter sayta sauce (recipe follows)

pickled carrots (recipe follows)

1 red chili pepper thinly sliced

2 scallions sliced

chopped cilantro for topping

chopped roasted peanuts for topping

Pickled carrots:

1 large carrot, shredded

1/3 cup white vinegar

1/3 cup sugar

couple of pinches of kosher salt

Place carrot in a heat proof jar, like a mason jar. Combine the vinegar, sugar and salt in a small sauce pan and slowly bring to a simmer. Stir to dissolve the sugar and salt. Pour the hot brine over the carrots into the jar. Let cool then put in fridge to chill. Drain before you put on the hot dog.

Peanut Butter Satay Sauce

½ cup smooth peanut butter

¼ cup unsweetened coconut milk

1 clove garlic, minced

1 tsp fish sauce

1 TBS apple cider vinegar

1 TBS honey

couple of pinches of Kosher salt

In a bowl mix together the peanut butter, coconut milk, garlic, vinegar, fish sauce, and honey season with salt.Taste the sauce and make adjustments if needed.

Here is what you do:

Heat a grill or cast iron skillet to medium and brush with a little oil. The hot dogs I’m using are fully cooked but I still put them on the grill or cast iron pan to get some char, also place the buns cut side down on the grill to toast.

Brush both sides of the cut side of the bun with the peanut sauce then pop the hot dog inside.Top with the carrots, chili peppers, scallions, cilantro and peanuts.

Pictures are of Peanut Butter Satay Hot Dog Fixings and finished dog.

Hawaiian Sausage Dogs

Serves 4

Here is what you need:

4 of your favorite sausage*, hot dog bun size

4 of your favorite hot dog buns (Hawaiian is good!)

½ cup plain yogurt

2 TBS jarred pickled jalapeno peppers, coarsely chopped, plus more for topping

4 to 5 slices of fresh jalapeno (optional)

½ cup diced mango

¼ cup diced pineapple

½ cup diced onion

pinch of Kosher salt

oil for brushing

*I don’t think sausage with cheese or certain herbs (sage, thyme) will work well with this recipe. I used a chicken apple sausage I would also like this with a spicy chicken sausage.

Here is what you need to do:

In a food processor combine the yogurt, 2 TBS pickled jalapeno, slices of fresh jalapeno and ¼ cup diced pineapple. Pulse until smooth, it may have a few small chunks but that’s fine.

Heat a grill or skillet to medium. Brush with a little oil. The sausage I use is fully cooked I just like to brown it on all sides for about 10 minutes. Place the bun split side down on grill and toast.

Brush both sides of the cut sides of the bun with the yogurt combination.Place the sausage inside and top with pickled jalapeno, mango and onion.Let’s Eat!!

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