Best Mikes Italian Dogs Recipes

Mike's Italian Dogs image

Provided by Sara 76

Categories Meat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 large potato, cut into strips
oil, for frying
1 onion, sliced
6 hot dogs
6 hot dog rolls
3 tablespoons butter (optional)
6 tablespoons hot chili sauce (optional)
6 tablespoons tomato relish (optional)
1 small red capsicum, cut into strips
1 small green capsicum, cut into strips
1/4 cup mozzarella cheese, shredded (optional)
1/4 cup parmesan cheese, shredded (optional)

Steps:

Cook potatoes in oil until golden.
Spray a pan with olive oil and cook onions until tender and golden.
Remove onions from pan and set aside.
Boil or steam the hotdogs until cooked.
Split buns and spread with butter, sauce, and relish.
Place 1 hotdog on each bun.
Divide red and green capsicums, mozzarella and parmesan cheese between the 6 hotdogs.

Nutrition Facts : Calories 376.5, Fat 15.9, SaturatedFat 5.6, Cholesterol 23.9, Sodium 828.4, Carbohydrate 45.6, Fiber 3.4, Sugar 4.6, Protein 12.4

Huey's Italian Sausage Dog image

Provided by bluemoon downunder

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

6 well-flavoured thick sausages
1 (200 g) jar chargrilled red capsicums
4 garlic cloves, crushed
1/2 red onion, cut into wedges
6 pitted black olives, finely sliced, kalamata are the tastiest
1 cup italian tomato, cooking sauce
salt, to taste
fresh ground pepper, to taste
10 leaves fresh basil
olive oil
2 French baguettes
grated mozzarella cheese or tasty cheese
grated parmesan cheese

Steps:

Preheat the grill.
Blanch the sausages in simmering water until just firm to the touch; drain well.
Heat 1 tablespoon of oil from the capsicums in a large pan and gently sauté the garlic and onion until they have softened but not browned.
Add the olives, the capsicums, the tomato cooking sauce and the seasonings. Mix well and cook until thickish. Then stir in 8 torn basil leaves.
While the sauce is cooking, pan fry the sausages in a thin layer of oil in another pan until they are golden brown.
Then cut the two baguettes into three pieces about the length of the sausages; make cuts in the centre (but NOT right through) and insert a sausage topped with the sauce inside each piece of the baguette.
Place on the sausage-filled baguettes on a baking tray, top with cheeses and grill until golden and bubbling.
Serve with a garnish of basil.