Bacon Wrapped Smoked Sausage Dogs w/ Cheese

BACON WRAPPED SMOKED SAUSAGE DOGS with CHEESE

You read that right… BACON… and not just one slice but two thick-cut strips! 

Now I’m talking some YUM! Seriously, WHO Doesn’t ♥ BACON? Is there anything BACON doesn’t go with?

Bacon wrapped around a smoked sausage and cooked to perfection. YES!

                                       

These were the perfect dish for a rainy wet day this weekend. Old school with a twist. 

What you get is exactly what you see; a scrumptious bacon sausage, engulfed in creamy melted cheese that crisps up if left long enough… all wrapped in a toasted bun slathered with garlic aoli (or whatever your flavor) & ready when you are! Kids ♥ these – the hubs ♥ these plus they provide a simple twist to the ordinary blah ‘hot dog’.

So for two dogs I used: 

• Two smoke sausages
• Four thick-cut bacon slices
• Two hot-dog buns
• garlic infused mayo 
• Asaeero Cheese (Found in the Mexican food aisle)

First, Wrap your sausages with 2 slices of bacon each then cook in a non-stick skillet on  Medium-Low until done. When the dogs are cooked thru, allow to cool before slicing down the center to open (NOT CUT IN HALF). Allowing the dog to cool before cutting should keep the bacon intact so it does not pull away from the dog when cut into.

Toast your buns followed by a healthy layer of your choice of spread, then set aside. I used a garlic infused mayo spread on both sides, & generously too!

While allowing the dogs to cool go ahead and wipe out the pan from the  bacon grease and put two piles of shredded cheese. Allow it to melt and bubble.

Next, lay the opened side of the bacon wrapped dog, face down in the cheese. mix it around so it gets up into and over the dog.

This cheese is like a mozzarella with a buttery flavor but better melt (IMO). Its mild and works perfectly with the smoked sausages.

 

When you flip this from the pan to the bun don’t flip out. It is not burned! Remember, the cheese will crisp/crust. The color doesn’t implicate the flavor..

I found the inspiration for this while watching Pati’s Mexican Table on OETA. Her recipe included an avocado & jalapeno relish that I omitted; plus I switched up from her hot link to a smoked sausage.

So – in my customary form feast your eyes on yet another #twofer for your taste buds! Mexican inspired Domesticatedly delivered in my own rebellious ‘use what I have’ style.

There isn’t anything not to love in each and every bite!

MmmMmmm Good! Mix it up too! Add some grilled onions or bar-b-Que sauce. Truthfully, if my avocado had been good it would have topped this baby perfectly! TaTah; Time to Enjoy!

Maybe you already have a creation similar?

If you do, drop me a line and let me know!

Til next time,

Domesticated Rebellion

 

Disclaimer: This post does not contain affiliate links but my site does. Meaning if you click and buy, I could be compensated. So, Thank You!

Rustic Pizza Dough

One of my all time favorite things to eat is and always will be PIZZA! Rather from scratch at home or dropping in at one of the popular pizza joints that are popping up everywhere – it is one of the ultimate satisfying ‘fast food’ ‘finger food’ options I just can’t say no to.

When I was younger I enjoyed thick crust pizza ‘pie’. Something you sank your teeth into but could still hold with your hands; (occasionally requiring a fork.) However, taste-buds, husbands and kids bring about expansion… In this instance, expanding my tastes and ultimately my hips therefore thin crust became a fave. 😉

Specifically we enjoy a crust so thin it has rips and tears from being stretched! It has burnt edges with bubbles filled with air that crunch noisily when bitten into.

Mmmm, do you see that? That crunch? Paper thin and so so good. Even though I know we eat initially with our eyes – let me assure you the taste is even better!

Previously I found a nice enough “10 minute” dough recipe; Fast & easy but it had a ‘chew’ versus a ‘crunchy bite’. So where do I go for inspiration? 

-to pinterest ♥ and the net-

Where I found the perfect Rustic Pizza Dough that if you have time to wait on its rise, you will absolutely fall in love with the authenticity!

Let this transport you to the outside patios of Italy. I’ve made it as far as my porch.

Perhaps you’ll make it to Italy for me! LOL

Typically, when we have pizza night at our house, it’s usually hand in hand with having a few grands over. I recall pizza dough being the first thing we attempted to make with our first grand little. Something ‘hands on’ allowing lil fingers to play, all while being in the midst of what was happening in the typical hub of the home; AKA the kitchen!

I personally do Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) which is a French culinary phrase meaning “putting in place” or “everything in its place.” I gather everything up that I will need before starting, including the various toppings that will be used. I pre-cook most toppings too since the time in the oven isn’t really long enough to accommodate. Of course, this is entirely personal preference – so feel free to rock out your own. That’s exactly what I do!

Crust Ingredients:

• 5 cups AP flour (approx) + some for dusting
• 1 1/2 tsp active dry yeast
• 1 1/2 tsp kosher salt (original calls for sea salt)
• 2 1/4 cups COLD water (yup, COLD)
• 1 tbsp EVOO

While gathering the ingredients, that is a good time to start pre-heating your oven to a min of 500 degrees. The original recipe and my own experience concur a pizza stone makes all the difference too. Be sure to have yours in the oven during the preheat process.

I used a kitchen aide mixer but not to fret, this can come together by hand nicely too. So use what you have – it’s really hard to fudge this one guys! 🙂 Incorporate all dry ingredients together then add COLD water. TaDah!

No proofing necessary! (That’s a win win in my book!)

Mix, adding additional flour as needed. The dough should be slightly sticky but not enough to remain on the side walls of your mixer. It’ll take between 8-12 minutes to combine. When finished, remove the dough and cut into 6 rounds. Don’t worry about extras — this recipe freezes exceptionally well!

Place the rounds on a cookie sheet, drizzle with the EVOO, cover with plastic wrap or a damp cloth and walk away. Not really ‘away’ but let it rest for an hour or so in a nice warm spot. The yeast will activate surprisingly well, doubling the size of each round. This time allowance gives ample opportunity to pre-cook your toppings if your into that kind of thing.

Once the dough has risen, take out one of the rounds to work while keeping the others covered. This will ensure they do not dry out. Use a slight dusting of flour on your counter to roll out your dough the size of your pizza peel. *Dust your peel so your dough will slip off onto the stone without sticking.

Pre-bake each crust at high temp for 1-2 minutes to ensure a crisp crunchy texture before adding any toppings. It is seriously worth the minimal effort! Remove the pre-baked crust from the oven. Keep in mind Less is More if you desire crisp & crunchy! Use your favorite sauce, prepared toppings & choice of cheese then back into the oven between 5-7 minutes.

Bam! Dinner Is Served!

What is your favorite pizza? Do you prefer thin crust or thick crust? Did you know pizza is a fabulous way to use left over meats, veggies and the last tidbit of various cheeses? Is there a special recipe you do with your littles or grands? Let me know how it goes in your kitchen!

Til next time ~

Domesticated Rebellion

Shout out to Ciao Florentina for the original recipe posted in 2011 at https://ciaoflorentina.com/about-florentina/ who shares her journal of simple living, filled with joy, laughter and sinfully delicious recipes!

Disclaimer: This post contains no affiliate links but my site does. Meaning if you click & buy, I could be compensated. So, Thank you!