Murica Dogs recipe

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Ingredients

6 Italian sausage links
2 teaspoons vegetable oil, or as needed
1 jalapeno pepper, diced small
3 tablespoons butter, or to taste, divided
1 large white onion, minced
⅔ cup kimchi, cut into thin strips
6 hoagie rolls, split lengthwise

Nutrition Info

732.3 calories
carbohydrate: 74.4 g
cholesterol: 59.6 mg
fat: 35.5 g
fiber: 4.4 g
protein: 27 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1848 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put sausages into a skillet and pour enough water into the skillet so the sausages are 2/3 covered. Bring water to a boil, place a cover on the skillet, and cook sausages, turning every few minutes, until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  2. Pour enough oil into a separate skillet to just cover the bottom, heat over medium-high heat. Saute jalapeno pepper in hot oil until softened, 3 to 4 minutes.

  3. Melt 2 tablespoons butter in the skillet with the jalapeno pepper. Once butter is hot, cook onion in hot butter until softened, 4 to 5 minutes. Reduce heat to medium-low, add the kimchi, and cook until soft, 1 to 2 minutes.

  4. Put skillet with sausages over medium heat. Pour onion mixture into the skillet with the sausages.

  5. Return now-empty skillet to medium heat. Melt enough butter in the skillet to cover bottom completely. Grill hoagie buns in batches, adding butter between batches as needed, in skillet until toasted, 2 to 3 minutes per side.

  6. Put a sausage into each toasted bun. Spoon vegetable mixture over each sausage.

Recipe Yield

6 sandwiches

Recipe Note

My family absolutely love this easy-to-make sausage sandwich. My friends make special dates to come over for a 'Murica Dog Party' several times throughout the summer, when I make them in the great outdoors.

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