Thursday, August 5, 2010


::Cranberry-Walnut Turkey Sausage Dog::
:with pickled red onions and peppers:

So in an effort to get me to blog more, a friend of mine gave me a culinary challenge: What’s your take on the classic American Hot Dog?


I got excited starting to think about that question and all the different routes I could take. When I think about hot dogs though, the first thing that comes to mind is: Baseball

Maybe because although I probably only average about 1.5 hot dogs a year…they are always at some sports stadium. Wrapped in foil. And the idea of one is usually better than the reality. Or maybe because it’s big news in the Big D right now that Nolan Ryan just bought the Texas Rangers. I’m wondering if because of that, the autographed baseball my dad bought for my sister is worth more? Probably won’t have much impact on the Pete Rose ball he got for me.

So anyways, the following is my culinary twist on an American, summer, hot dog meal. However, I’d like to think I’ve not only made it healthier --- but also a little more interesting.

::Cranberry-Walnut Turkey Sausage Dog with Non-Fried, Paprika French Fries & No Mayo, Creamy Coleslaw::

All the below serves 2 and if you are making the full meal --- prepare in the following order…

::Non-Fried, Paprika French Fries::
[These are are a recipe from my amazing sister Dani and they are seriously delicious]

3-5 small red potatoes
Olive oil

Pre-heat oven to 400 degrees. Cut potatoes in half, then into wedges. Add to small mixing bowl and drizzle with olive oil. Mix until well coated. Spread onto cookie sheet. Sprinkle with salt then paprika. Also, feel free to sprinkle with chili powder as well. Put in oven and cook for 25-30 minutes. (No need to move or stir while cooking)

::No Mayo, Creamy Coleslaw::
[The trick is Greek yogurt.  I've been hearing a lot about it 'great source of protein' and wanted to give it a shot.  Seriously tastes very much like normal coleslaw but way less fat.]

2 cups of shredded cabbage/coleslaw
3T plain Greek yogurt
1T Dijon mustard
2T vinegar
1T fresh-squeezed lime juice
1T brown sugar
½ t coriander

In small glass/mixing cup dissolve brown sugar with lime juice. Add all ingredients in medium mixing bowl and pour brown sugar/lime mixture over. Stir well then cover and refrigerate.

::Cranberry-Walnut Turkey Sausage Dog::
:with pickled red onions and peppers:

[This is literally amazing.  I impresses myself.  And I'm definitely going to try some other variations.]

2 turkey sausage links (I used Jennie-O Italian Hot sausage)
¾ cup coarsely chopped, toasted walnuts
¼ cup dried cranberries
1 red onion
Jar of pepperoncinis
Balsamic vinegar
Bun if desired; your choice…I used Nature’s Own Whole Grain Sandwich Rounds

De-case sausage and put in bowl. Chop walnuts and toast in small skillet, add to bowl of sausage. Add cranberries and ‘knead’ mixing everything together. Re-form into sausage links (3). Cook on grill pan over medium-high heat, coat first with cooking spray. Rotate until all sides are grilled and sausages are cooked through.

While cooking, slice red onion horizontally into thin rings.  Only need roughly four slices.  In a small sauce pan heat drizzle of olive oil.  Separate and add onion rings to pan.  Saute 1-2 minutes until begin to soften.  Add roughly 1/4 cup of pepperoncinis.  Shake in roughly 1 Tablespoon of balsamic vinager...enough to coat.  Stir well...will cook away quickly.

Once every thing is done cooking...plate it all up.  The sausage is seriously amazing even without a bun.  Top with the onion/pepper mixture.  Enjoy!!

1 comment:

  1. Hi Ashley, nice blog! I do my red potatoes the SAME way! I also add some garlic powder, pepper and Mrs. Dash. Such an easy way to dress up potatoes that taste great with out frying!