My kids love hot dogs. Sneaking the switch to turkey dogs was easier than I expected, especially with this recipe. My husband did not even notice the difference the first time I swapped turkey for beef. These can be done ahead of time and placed in the slow cooker to keep warm. Great for eating during a baseball or football game!
2 Tbsps Olive Oil
1lb Package of Ball Park Turkey Franks (I have tried other brands, but Ball Park is the best)
1 Onion, diced
Half of a Red Pepper, seeded and sliced into bite sized pieces
2 Tbsps Tomato Paste
1 8oz Can of Tomato Sauce, no salt added
1 1/2 Tsp Worcestershire Sauce
1/4 Cup Brown Sugar
1 1/2 Tbsps Red Wine Vinegar
Hot Dog Buns
In a large skillet, heat the olive oil on medium heat and add the onions and peppers. While the veggies begin to soften, cut the hot dogs into bite sized pieces and add them to the skillet. Let them cook for a good 5 to 10 minutes until dogs start to brown. Add the tomato paste and stir.
In a small bowl, mix together the tomato sauce, Worcestershire sauce, sugar and vinegar. Make sure the sugar is mixed in and not lumpy. Add the sauce to the skillet and stir. Lower the heat to low and let dogs simmer for about 5 minutes (or transfer to the slow cooker here).
Serve hearty portions in hot dog buns topped with yellow mustard. They will be good and sloppy!
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