Hot Skillet Dawg

Hot Skillet Dawg


• 4 Turano Brat Rolls
• 1 small white onion, halved and sliced
• 1 Tablespoon olive oil
• 2 splashes dry white wine
• 4 all beef hot dogs
• 2 jalapeno peppers
• 1/2 tub (4 ounce) cream cheese spread
• ½ cup of bacon bits
• Salt and pepper to taste
• ¼ cup of sriracha or hot sauce


① Heat a large skillet over medium/medium low heat. Add butter and melt. Add sliced onion, salt and pepper and cook for about 15 minutes, or until golden brown and caramelized.
② In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine is absorbed and set aside.
③ For the hot dogs, place them in your skillet on high heat and cook the dogs until their warmed through. Toast the brat rolls until golden brown. Cut jalapeños into 1/4 inch slices.
④ Take the toasted rolls and smear on cream cheese. Place hot dog in the bun and top with caramelized onions, jalapeños, bacon bits and sriracha.

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