Gourmet Bad Dawgs
Servings: 4
Ingredients
SPICY PICKLED PINEAPPLE BAD DAWGS
- 1½ lbs pineapples, small diced
- ⅓ cup sugar
- ¾ cup vinegar
- ¾ cup water
- ½ tsp salt
- 1 medium green scotch bonnet, sliced
- 1 cinnamon stick (optional)
- 1 sprig cilantro
- 4 bad dawg sausages
- 4 jumbo hot dog rolls
- 2 tsp oil
- ½ cup bbq sauce
- 2 tsp 2 tsp ground pimento
PAN SMOKED FRENCH ONIONS DAWGS
- 4 medium onions thinly sliced
- 5 tbsp brown sugar
- Salt & pepper to taste
- ¾ cup beef stock
- 1 tbs vegetable oil
- 2 tbsp butter
- 2 tsp flour
- 4 bad dawg sausages
- 4 jumbo hot dog rolls
LOADED BREAKFAST DAWGS
- 4 bad dawg sausages
- 4 jumbo hot dog rolls
- 8 slices copperwood pork bacon
- 4 chippenham eggs
- 1 tbsp butter
- ½ cup cheddar cheese (shredded)
- Salt & pepper to taste
Instructions
SPICY PICKLED PINEAPPLE BAD DAWGS
- Add sugar, vinegar, water & salt to a pot & bring to a boil, over medium heat. Remove from heat when sugar dissolves.
- Let cool to room temperature, pour liquid in a plastic or glass jar & add pineapples, scotch bonnet, cilantro & cinnamon stick. Let pickle overnight.
- Heat bbq sauce with ground pimento, over medium heat & simmer for 5 minutes. Cool to room temperature.
- Split bad dawg sausages ⅔ the way down & fry until golden brown all over.
- Assemble & serve.
PAN SMOKED FRENCH ONIONS DAWGS
- Add oil & butter to a pan, heated over medium heat.
- Add onions & cook for 2-3 minutes, stirring periodically.
- Add salt, stir & cook for an additional 2 minutes; then add flour & cook for 1 minute.
- Add beef stock & cook until almost fully evaporated & onions have taken on a much darker colour, approximately 12 minutes. They should be really soft & sticky.
- Heat another frying pan or skillet over high heat, until smoking and add sausage.
- Cover pot to trap smoke, shaking pan occasionally, to evenly colour sausage; until fully heated through.
- Pour caramelized onions over sausages, top with cheese & cover pot until cheese fully melts.
- Assemble dogs & serve.
LOADED BREAKFAST DAWGS
- Cook bacon in a dry frying pan, over medium low heat, to desired crispness.
- Split bad dawgs ⅔ of the way lengthwise & fry in bacon fat, over medium heat, until browned all over.
- Add butter to pan & scramble eggs, seasoning with salt & pepper to taste.
- Assemble dogs, while ingredients are still hot & top with cheese.
- Optionally, top with diced bell peppers, tomatoes, red onions & maple syrup.
