Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon. Drain all but 2 teaspoons bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes. Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst over direct medium heat to an internal temperature of 165ºF for 10-12 minutes. During last 3-4 minutes, open hot dog buns and lightly toast buns over indirect heat. Place hot dogs/wurst into heated buns. Ladle Creole Sauce over hot dogs/wurst. Sprinkle with chopped reserved bacon.