Grilled Dogs with Creole Sauce

Serves 9


5 slices bacon, diced
cup chopped onion
cup chopped green pepper
1 14.5-ounce can diced tomatoes 
teaspoon chili powder
teaspoon paprika
1/8 teaspoon garlic powder
teaspoon dried oregano
teaspoon dried thyme
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. 


  1. Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon.
  2. 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.   
  3. 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 165 degrees F for 10-12 minutes. 
  4. During last 3-4 minutes, open hot dog buns and lightly toast buns over indirect heat. 
  5. Place hot dogs/wurst into heated buns. Ladle Creole Sauce over hot dogs/wurst.  Sprinkle with chopped reserved bacon.
National Hot Dog & Sausage Council

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