- 5 slices bacon, diced
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 (14.5-ounce) can diced tomatoes
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 10 hot dogs or knockwurst
- 10 hot dog buns, split
- Note:
- 1 1/2 teaspoons Creole seasoning blend may be substituted for the listed seasonings.
Directions
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.
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