Hot Dog with Bacon and Pineapple Sausage topping

Hot dog with bacon sausage and pineapple topping – detailed cooking recipe. Share with friends: Time: 45 minutes Difficulty: easy Servings: 4 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Hot Dog
- 1.2 Sweet Spicy Fruit Filling
2 Recipe preparation:

Ingredients for the recipe:

Hot Dog

8 beef sausages for hot dogs
8 slices of smoked bacon
16 pieces of pickled jalapenos
8 hot dog buns
Village mustard and ketchup for decoration

Sweet Spicy Fruit Filling

0.5 peeled pineapple, cut into pieces of 1.5 cm.
1 peeled mango, cut into pieces of 1.5 cm.
1 minced seedless jalapeno peppers
1 finely chopped red seedless chili
0.5 medium-sized finely chopped red onions
1 tbsp. l olive oil
Juice of half a lemon
0.5 tbsp. marinated cucumber religion (see cooking)

Recipes with similar ingredients: sausages, hot dog buns, bacon, jalapeno peppers, vegetable relish, Pineapple, mango, ketchup, mustard

Recipe preparation:

For fruit topping: Preheat a greased vegetable butter the frying pan over medium heat. Toast the pineapple and mango until grilled marks appear on slices, 1-2 minutes with each side. Let cool, then cut into cubes of 0.5 cm. B large bowl mix fruit with jalapenos, red chili, onions, olive oil, lemon juice and cucumber dressing. Add some salt and pepper. Refrigerate. Pineapple Recipe toppings for hot dogs.
For sausage wrapped in bacon: Put grill pan over moderate heat. Fry the bacon for 1-2 minutes on each side to slightly melt the fat, but do not fry. Put the bacon on a plate lined with paper towels, to dry. Use a sharp knife to make a small longitudinal a notch in the center of each sausage (do not cut through). Cut jalapenos so that you can stretch the pieces into long strips. Insert 2-3 strips of jalapenos into the cut in each sausage. Wrap each sausage in a strip of bacon and secure with a toothpick. In the same pan in which the bacon was cooked, saute the sausages, often turning until bacon is crispy, in the amount of 5-6 minutes.
Fry the rolls for 1-2 minutes on each side before serving. Remove the toothpicks from the sausages and put the sausages in the buns. From above put a fruit dressing and serve with ketchup and mustard.