• 8 Turano Gourmet Brat Rolls
• 1/2 tbsp. Melted Butter
• 1 Tbsp Poppy Seeds
• 16 Vienna Beef Cocktail Franks
• 10 Sport Peppers, diced small
• 1 Roma Tomato,, seeds removed and diced
• 4 Dill Pickle Spears, diced small
• 1/2 Yellow Onion, Diced Small
• 1/4 cup Chicago-style Green Relish
• 2 tbsp. Mustard
• 1/2 Celery Salt

① Preheat the oven to 350 F.
② Remove the Gourmet Brat Rolls from the packaging and cut into 3’s to fit the Cocktail Franks.
③ Place the cut buns in a 13x9 baking pan, brush the side with butter, and sprinkle with poppy seeds.
④ Bake until lightly golden brown, about 7-10 minutes.
⑤ In a pot, bring water to a simmer and add a steamer basket. Add the hot dogs and steam until heated through and they appear to plump up.
⑥ In a bowl mix together the diced sport peppers, diced tomato, diced onion, diced pickle, celery salt, and the green relish. Toss to combine.
⑦ Add two cocktail franks to each Gourmet Brat Roll.
⑧ Pipe a small dollop of mustard onto the top of each mini hot dog. Add about a tablespoon of the diced toppings over the mustard.
⑨ Serve the mini Chicago hot dog and enjoy!