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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.