Best Spicy Sausage Dogs Recipes

Spicy Kielbasa Dog with Stout Onions image

Provided by Geoffrey Zakarian

Time 25m

Yield 3 servings

Number Of Ingredients 10

1 tablespoon butter
1/2 cup stout beer
1 Spanish onion, very thinly sliced
Kosher salt and freshly cracked black pepper
1 tablespoon canola oil
1 pound Polish kielbasa sausage link, cut into thirds
3 baguette portions (the length of the links), split through the center but not through the bottom
1/4 cup spicy whole-grain mustard
1/4 cup pickled sweet picante peppers, such as Peppadews
1 cup watercress

Steps:

In a medium saucepan, heat the butter over medium heat until melted. Add the beer and onions and cook, stirring often and reducing the heat to low as the onions start to brown, until the onions are caramelized and all of the liquid has reduced to allow the sugars to brown, 5 to 7 minutes. Season with salt and pepper and set aside.
In a large saute pan, heat the canola oil over medium heat. Split the links through the center just to open them up so they lay flat. Sear the links on the cut side until brown, about 5 minutes, then remove them from the pan. In the same pan, toast the buns again on the cut side until brown, a few minutes.
Spread the mustard onto the buns, then add the links. Top with the pickled peppers and caramelized onions. Finish with a small handful of watercress and serve.

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.