Smokey Dogs Recipes

SMOKEY DOGS

Steps:

• For the sausages: Heat 1 tablespoon of the oil in a medium-large saute pan over medium heat and saute the onions and peppers gently, about 1 minute. Stir in the garlic and cook until tender, about 3 minutes more. Stir in the herbs, tomatoes, miso and paprika and cook until the mixture is golden and caramelized, about 2 minutes. Add the beans and heat through, about 1 minute. Turn off the heat, then mix in the flour and flaxseed if using.
• Using a potato masher, press the mixture together (you want to retain some of the texture as it adds bite when eating, so be mindful not to over-mash). Using clean hands, bring all the ingredients together firmly and shape into a large ball, then cut into 4 equal pieces. Roll each piece into a long sausage shape. I like to measure each sausage piece up against a hot dog bun to shape them to the perfect length to fit.
• Chill in the fridge to allow the sausage to firm up before frying, at least 30 minutes.
• Heat the remaining 2 tablespoons oil in a medium-large saute pan over medium heat, then fry the sausages, turning occasionally until crispy and browned, 8 to 10 minutes. Set aside.
• For the caramelized onions: Heat the oil in a medium-large saute pan over medium heat, then add the onions and stir in the vinegar. Cook on a gently sizzling heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes.
• For assembly: Spread a layer of mayonnaise on the inside of each hot dog bun, then scatter some arugula over the mayonnaise. Add a sausage and spoon some of the caramelized onions over the top. Finish with a squeeze of ketchup and mustard to taste. Now your Smokey Dogs are ready to devour.

MY PICKLED LITTLE SMOKIES

Steps:

• Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
• Place the sausages into a 1-quart glass canning jar.
• Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
• Bring to a boil over medium heat and cook for 5 minutes, stirring often.
• Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

LIT'L SMOKIES® MUMMY DOGS

Steps:

• Preheat oven to 375 degrees F.
• Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
• With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies® stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Draw features on tip of Lit'l Smokies® to create face. Serve with mustard or ketchup, if desired.

SLOW COOKER COCKTAIL SMOKIES

Steps:

• Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, 2 to 3 hours.