Bad Dawg Toppers
Ingredients
- 1-8 packs Bad Dawg Sausages
Bacon Guacamole
- 3 strips Caribbean Passion Bacon
- 3 large ripe avocados
- 1/4 medium red onion
- 1 tsp fresh lime
- 1/2 tsp smoked paprika
- 1/4 tsp ground chipotle
- 1/4 tsp Kosher or sea salt
- fresh cracked black pepper
- 1 medium tomato
Cubano-Inspired Dawg
- 8 Bad Dawg
- 8 slices Swiss cheese
- 16-24 slices deli ham
- 8 hot dog buns
- 2 cups pulled pork
- 24-32 dill pickle chips
- 2/3 cup yellow mustard
Ackee Toppings
- 1/2 dozen ackee , cleaned
- 1/2 small onion chopped
- 2 sliced hot pepper
- 2 slices green sweet pepper
- 1 medium tomato chopped
- 1 escallion finely chopped
- 4 tbsp vegetable oil
- 1/2 tsp black pepper
- 2 cups water to cook ackee
Instructions
Bacon Guacamole
- In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the bacon, red onion, lime juice, paprika, chipotle, salt, and pepper.
- Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.
Ackee Toppings
- Boil the ackees and remove them from the pot. This will take an additional 15 minutes. If using canned ackee, do not boil; simply add to a large skillet in step 3.
- Put a skillet or Dutch pot on medium heat with oil to be hot.
- Add and sauté the onion, sweet and hot peppers. Add the ackee.
- Sprinkle with black pepper. lower heat, cover the pot, and simmer for about 2-3 mins.
- Remove from heat, garnish with scallion, and serve.
- Top on sausage & enjoy!