Strauss veal hot dogs are fully cooked, skinless, all-natural meat dogs. No nitrates or MSG are added.
1 tablespoon olive oil
1 medium sweet onion, such as Vidalia, thinly sliced
1 medium red or yellow bell peppers, cut into strips
1 1/2 cups sliced cremini or white button mushrooms
1 teaspoon sherry vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 Strauss veal hot dogs
4 hot dog buns, lightly steamed
Stone ground or Dijon mustard
1. Heat oil in a large skillet over medium heat. Add onions; saute until translucent, about 3 minutes. Add peppers and mushrooms; saute until lightly browned, about 5 minutes. Add the sherry vinegar and cook 1 minute. Season with salt and pepper. Remove from heat.
2. Cook hot dogs according to your preferred method: grilling, broiling, steaming, boiling. Steam buns by placing them in a steamer basket for a couple of minutes until soft and plump.
3. To assemble, place hot dog on bun, and top with a generous squirt of mustard and 1/4 of the sauteed veggies. Eat it while it's hot!
Recipe created by Susan Russo of Food Blogga.