Name: Brazilian Hot Dog (Cachorro Quente)
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons Olive Oil; 1/2 teaspoon Crushed Red Pepper; 1 Yellow Onion, Diced; 1 Green Bell Pepper, Diced; 1 pound Ground Sirloin; Kosher Salt And Freshly Ground Black Pepper; 2 cloves Garlic, Minced; One 15-ounce Can Crushed Tomatoes; 4 Jumbo Hot Dogs; 4 large Brat Rolls; 1/4 cup Grated Parmesan; 1 cup Crispy Bacon Bits; 1 cup Frozen Peas, Defrosted And Slightly Heated; 1 cup Crispy Shoestring Potatoes; Yellow Mustard, For Drizzling

Brazilian Hot Dog (Cachorro Quente)

Course: LunchCuisine: BrazilianDifficulty: Easy

Servings

–

servings

Cooking time

minutes

Total time

minutes

Ingredients

2 tablespoons olive oil
1/2 teaspoon crushed red pepper
1 yellow onion, diced
1 green bell pepper, diced
1 pound ground sirloin
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 15-ounce can crushed tomatoes
4 jumbo hot dogs
4 large brat rolls
1/4 cup grated Parmesan
1 cup crispy bacon bits
1 cup frozen peas, defrosted and slightly heated
1 cup crispy shoestring potatoes
Yellow mustard, for drizzling

Directions

In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.