Italian Style Hot Dogs Recipes

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JERSEY-STYLE HOT DOGS



Jersey-Style Hot Dogs image

I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo you'll love. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings (10 cups potato mixture).

Number Of Ingredients 9

6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced
3 large sweet red peppers, thinly sliced
3 large onions, halved and thinly sliced
1/3 cup olive oil
6 garlic cloves, minced
3 teaspoons salt
1-1/2 teaspoons pepper
12 bun-length beef hot dogs
12 hot dog buns, split

Steps:

  • In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat., Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat., Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture.

Nutrition Facts : Calories 453 calories, Fat 24g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 1261mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 4g fiber), Protein 13g protein.

ITALIAN HOT DOGS



Italian Hot Dogs image

I'm a little Irish girl, who grew up in a big Italian community! These are the absolute best hot dogs I've ever had. Serving size depends on how many dogs you want to make. I'm going to post for 1 serving, you can take it from there.

Provided by Kim Petro

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9

1 hot dog
2 tablespoons canola oil (can use vegetable or olive oil)
1 medium potato
salt
pepper
1 small onion, sliced
1 green bell pepper
spicy mustard
1 torpedo roll (steak)

Steps:

  • Grill or broil hot dog.
  • Wash peel and cube potato.
  • Toss potato in oil, season with salt - pepper.
  • Sauté potatoes until fork tender (like home fries or they can be roasted).
  • Sauté onion and pepper until tender.
  • Place your hot dog in torpedo roll,.
  • Top with spicy mustard, potatoes, peppers and onions.
  • ENJOY!

Nutrition Facts : Calories 780.2, Fat 44.2, SaturatedFat 7.7, Cholesterol 23.9, Sodium 841.5, Carbohydrate 81.7, Fiber 9, Sugar 10.1, Protein 16.7

ITALIAN HOT DOGS GRILLIE STYLE



Italian Hot Dogs Grillie Style image

This may be my favorite summer Grillie meal. Italian Hot Dogs for the entire family. All the ingredients grilled together make this the BEST Italian Hot Dog dish I have ever had. You will need 8-16 Jumbo dogs, peppers, seasoned french fries or sliced potatoes, onions and some garlic. 15-18 minutes on the grill. Feeds 8-16 people.

Provided by Grillie Master

Categories     Main Dish

Time 20m

Yield 6

Number Of Ingredients 6

8 Jumbo Hot Dogs I use 8 dogs in 2 Grillies. You can add 8 dogs per Grillie.
1 Green pepper Sliced thin
1 Onion Sliced and quartered
2 Medium size potatoes or 1 lb. frozen seasoned fries (cut in half) Potatoes must be sliced thin (thickess of knife-see photos)
4 Strips of bacon cut in thirds
8 Fresh Baked Portuguese Rolls

Steps:

  • Pre-Heat Grill to 450
  • Slice the onions and peppers into thin slices - see photos
  • Potatoes or seasoned french fries. If you use potatoes, you will need to slice the potatoes very thin and quarter them
  • Mix all the ingredients evenly in the Grillie (see photos)
  • Place Grillies on Grill and spray with Olive Oil

NEWARK STYLE ITALIAN HOTDOGS



Newark Style Italian Hotdogs image

My inlaws were from Newark, NJ and this is a dish that my Mother-in-Law would make and something that you can get in a greasy spoon all over New Jersey. I have shared it at a covered dish at work as part of diversity day here in Houston, TX and nobody ever heard of it before but everyone loved it! Its an interesting regional way...

Provided by Helene Mulvihill

Categories     Pork

Time 1h

Number Of Ingredients 9

3 large green or red bell peppers cut into 1 inch pieces
1 large onion cut into 1 inch pieces
4 medium red potatoes
1 pkg hotdogs
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp oregano
brown mustard
4 portuegese rolls

Steps:

  • 1. boil potatoes for 15 minutes, rinse to cool and slice with or without skins on into large, bite sized pices.
  • 2. In Sautee pan sautee peppers, onions and potatoes and fry until soft. add hotdogs and continue cooking, stirring occasionally until hotdogs are as cooked as you like them.
  • 3. slice Portuegese rolls and spread mustard on inside. Scoop veggies into roll first and then 2 hotdogs. yummmmmm!
  • 4. ~~~The Great Hot Dog Debate~~~
  • 5. Hubby and I have different "favorite" hot dogs. I was raised on Ball Park all Beef and he was raised on Nathans or Hebrew national Kosher Franks. When we make this dish we buy 2 packages of hotdogs, throw some of mine in and some of his in and freeze the leftover ones. Yes, we really do this. We really do! It has kept the peace for 26 years! LOL

ITALIAN STYLE HOT DOGS



Italian Style Hot Dogs image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 single or 2 double sandwiches

Number Of Ingredients 9

Cooking oil, suitable for frying
2 medium potatoes, cut into 1/4 to 1/2-inch rounds
4 all-beef hot dogs
1 medium onion, sliced
1 green or red pepper, sliced
1 medium round loaf of bread, from pizza dough or Italian bread
Mustard
Ketchup
Red pepper flakes

Steps:

  • In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium.
  • Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
  • To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy!
  • To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
  • This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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