Kielbasa Dogs with Peppers and Mustard Sauce
Sliced Kielbasa sausage served hot dog-style, topped with mustard sauce and fresh arugula.
Servings: 8 Servings
Calories: 469kcal
Ingredients
For the Tangy Mustard Sauce (optional):
- ⅔ c Heavy Cream
- ¼ c Dijon Mustard
- 2 tbsp Yellow Mustard
For the Kielbasa Dogs:
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 2 tbsp Canola Oil
- 1 tbsp Unsalted Butter
- 16 oz Fully Cooked Kielbasa Link cut into ½” sliced on a bias
- 1 Yellow Onion sliced paper thin
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
- 8 High-Quality Hot Dog Buns
- 2 tbsp Olive Oil
- 2 c Baby Arugula washed and ready to use
Instructions
- Preheat oven to 400° For the mustard sauce, in a small bowl, whisk together and combine cream, dijon and yellow mustard. Set aside until ready to use. For the Kielbasa dogs, cut off the top of the pepper, about a ¼” from the stem. Remove the seeds and slice into paper-thin ringlets. Set aside until ready to use.
- Add oil and butter to a cast iron skillet over medium-high heat. Once melted, add Kielbasa and sauté 8 minutes or until it begins to caramelize. Remove from the skillet and place onto a plate and set aside.
- Add peppers and onion to the skillet, season with salt, pepper, and paprika about 6-7 minutes or until wilted looking. Add half of the mustard sauce to the vegetables, stir to evenly distribute and remove from the heat.
- Place hot dog buns on a baking sheet, drizzle with olive and bake for 5-7 minutes or until golden. To assemble the dogs, add arugula to the bottom of the bun, top with Kielbasa, evenly distribute pepper mixture over the top and drizzle with extra mustard sauce. Serve immediately and enjoy.
Notes
8 servings
Nutrition
Calories: 469kcal | Carbohydrates: 27g | Protein: 14g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 996mg | Potassium: 315mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 3mg