Italian Hot Dog
Servings: 4 servings
Ingredients
- 6 bun length hot dogs Sabrett or Nathans hot dogs my preference
- 10 small Yukon gold potatoes quartered (more if using baby-sized potatoes)
- 1/2 lb Brussels sprouts. sliced in half
- 8 baby beak peppers sliced in quarters
- 1 onion sliced
- 1-2 tablespoons oil
- mustard you favorite variety, I like Goulden's, spicy brown
- sauerkraut I prefer Claussen Brand or Boars Head
- 2 dill pickles sliced (I prefer Claussen brand)
Instructions
- Preheat oven to 450°
- For crispy potatoes use two sheet pans.
- On one sheet pan place potatoes, coat them with a tablespoon of oil and salt them. Cook for 15 minutes, turning halfway so they get crispy on all sides.
- On the second sheet pan place the onion, peppers, and brussels sprouts along with the hot dogs and cook them for 15 minutes. If your oven cooks two trays of food well cook the trays at the same time, alternating them halfway through. You could cook them one after another, start with the potatoes, then cover them gently with foil to keep them warm while the second tray cooks.
- Then place the potatoes on the hot dog tray and serve with mustard, pickles, and sour kraut.
Notes
You can serve these hot dogs on buns with all the items piled high on top as well.