Link up wid your family, link your fren dem and try out this recipe 😄👍🏽
GOURMET BAD DAWGS
Ingredients:
– Spicy pickled pineapple dawgs with pimento BBQ sauce
1½ lb 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 ground pimento
Directions:
1. Add sugar, vinegar, water & salt to a pot & bring to a boil, over medium heat. Remove from heat when sugar dissolves.
2. Let cool to room temperature, pour liquid in a plastic or glass jar & add pineapples, scotch bonnet, cilantro & cinnamon stick. Let pickle overnight.
3. Heat bbq sauce with ground pimento, over medium heat & simmer for 5 minutes. Cool to room temperature.
4. Split bad dawg sausages ⅔ the way down & fry until golden brown all over.
5. Assemble & serve.
PAN SMOKED FRENCH ONIONS DAWGS
Ingredients:
4 medium onions, thinly sliced
5 tbsp brown sugar
Salt & pepper to taste
¾ cup beef stock
1 tbsp veg oil
2 tbsp butter
2 tsp flour
4 bad dawg sausages
4 jumbo hot dog rolls
Directions:
1. Add oil & butter to a pan, heated over medium heat.
2. Add onions & cook for 2-3 minutes, stirring periodically.
3. Add salt, stir & cook for an additional 2 minutes; then add flour & cook for 1 minute.
4. Add sugar & cook for 7-10 minutes, stirring periodically, until onions start to darken.
4. 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.
5. Heat another frying pan or skillet over high heat, until smoking and add sausage.
6. Cover pot to trap smoke, shaking pan occasionally, to evenly colour sausage; until fully heated through.
7. Pour caramelized onions over sausages, top with cheese & cover pot until cheese fully melts.
8. Assemble dogs & serve.
LOADED BREAKFAST DOGS
Ingredients:
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
Directions:
1. Cook bacon in a dry frying pan, over medium low heat, to desired crispness.
2. Split bad dawgs ⅔ of the way lengthwise & fry in bacon fat, over medium heat, until browned all over.
3. Add butter to pan & scramble eggs, seasoning with salt & pepper to taste.
4. Assemble dogs, while ingredients are still hot & top with cheese.
5. Optionally, top with diced bell peppers, tomatoes, red onions & maple syrup.
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