Deep fried bacon wrapped hot dog in a brioche bun with spicy mustard and sauerkraut.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with FOH.
Bacon & Dog
INGREDIENTS
- 1 pack Sliced bacon
- 1 pack Hot dogs
- Toothpicks
- Sauerkraut
- Spicy mustard
METHOD
- Attach on end of the bacon to one end of a hot dog with a toothpick. Wrap the bacon around the dog to the other end of the hot dog and place a tooth pick to connect. Secure a tight wrap.
- Fry at 320 F until crispy or bake.
- Garnish with spicy mustard and quality sauerkraut like wildbrine.
