GRILLED HOT DOGS WITH CREOLE SAUCE

5 slices bacon, diced
1/2 cup chopped onion
14 cup chopped green pepper
1 (14 1/2 ounce) can diced tomatoes
FOR THE SEASONINGS:
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
10 hot dogs or knockwurst
10 hot dog buns, split
NOTE: 1 1/2 teaspoons Creole seasoning blend may be substituted for the listed seasonings.

Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon.

Drain all but 2-teaspoons bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes.

Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes.

During last 3-4 minutes, open hot dog buns and lightly toast buns over indirect heat.

Place hot dogs/wurst into heated buns. Ladle Creole Sauce over hot dogs/wurst. Sprinkle with chopped reserved bacon.

Makes 9 servings
Source: National Hot Dog and Sausage Council

Category:  Main Dishes, Pork, Ham
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