SPICY KIELBASA DOG WITH STOUT ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 10
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
My adaptation of Huey's Italian version of the classic "hot" dog. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
SOSIS BANDARI (SPICY SAUSAGES AND ONION)
Sosis bandari means "port sausage" and refers to the ports in the south of Iran, home of this delicious street food. The classic preparation combines fragrant sausages and onion cooked in a rich tomato sauce with a couple of key spices, including some type of heat. You can use any dried or fresh chile that you have on hand. This recipe calls for beef hot dogs, or franks, which are a suitable substitute for the fragrant sosis, the sausages traditionally used in this sandwich. Other versions, like this one, include creamy potatoes and green bell pepper to add bulk and to flavor the spicy and savory sausages. Serve sosis bandari as a sandwich filling on a French bun or similar type of sandwich bread, or eat it straight from the pan with bread on the side for scooping. Either way, you'll want plenty of napkins and something cold to wash it all down.
Provided by Naz Deravian
Categories dinner, lunch, weeknight, sandwiches, main course
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of well-salted water to a boil. Add the potatoes, cover with the lid ajar and cook over medium-high until the potatoes are tender but still holding their shape, about 5 minutes. The potatoes should not be mushy or fall apart. Drain and set aside.
- Meanwhile, in a large pan, heat 2 tablespoons oil over medium. Add the sliced hot dogs and cook, stirring occasionally, until plump and glistening, about 3 minutes. With a slotted spoon, transfer the hot dogs to a plate. Add the remaining 2 tablespoons oil to the oil already in the pan. Add the onion and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add the bell pepper, season with salt and cook, stirring occasionally, for 3 minutes. Add the turmeric, cayenne and black pepper, stir, and cook until fragrant, about 1 minute. Add the tomato paste and stir to cook off the raw taste, about 2 minutes. Add a little more oil if the pan is too dry.
- Add the potatoes, hot dogs and 1/4 cup water to the pan. Stir well to combine, scraping up any browned bits and taking care not to smush the potatoes. Taste for salt and spice, and add more seasonings if desired. Cook until the flavors meld, about 3 minutes. Remove from the heat.
- Spread mayonnaise on one half of the bread, and spread mustard on the other half. Divide the hot dog and potato mixture among the bottom rolls. Top with the parsley leaves, pickle and tomato slices, and shredded lettuce. Sandwich with the tops, slice the sandwiches in half and serve with a refreshing cold drink and plenty of napkins.
SPICY SAUSAGE, PEPPERS AND ONIONS (CROCK POT)
Spicy sausage, pepper and onions. Takes very little prep time and is great for potlucks. Inexpensive and makes alot. Very delicious kids and adults both liked it is very filling. I first took it to a church game night that was just supposed to be snack food but knew I would want something a little more filling than chips had several requests for the recipe. Which made me have to think because when I first made it I used what I had in the house. This is what I remember using. I used Bar-S brand polish sausage which is just a cheap sausage a pack of 3 lbs is about $4 ( found in with the hot dogs in the refrigerated section lunch meats and stuff). Could be used as an entree ( just serve it on a whole bun) snack or starter for a party I think.
Provided by awmeme
Categories Lunch/Snacks
Time 3h15m
Yield 32-40 serving(s)
Number Of Ingredients 9
Steps:
- Cut each sausage into bite size pieces (fourths or fifths is what I did).
- Put the peppers, onion, bar-b-que sauce, ketchup, mustard and water in a bowl. Stir together. Pour half of the sauce in a crock pot.
- Add sausages stir
- Add rest of sauce.
- Cook on high at least 3 hrs (longer it cooks the thicker the sauce gets and the better it tastes) stirring about once a hour.
- Cut hot dog buns in half
- Serve mixture on buns and enjoy.
Nutrition Facts : Calories 245.9, Fat 16.2, SaturatedFat 5.3, Cholesterol 40.9, Sodium 575.8, Carbohydrate 13.3, Fiber 0.8, Sugar 2.6, Protein 11
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