| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 pound ground sirloin
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- One 15-ounce can crushed tomatoes
- 4 jumbo hot dogs
- 4 large brat rolls
- 1/4 cup grated Parmesan
- 1 cup crispy bacon bits
- 1 cup frozen peas, defrosted and slightly heated
- 1 cup crispy shoestring potatoes
- Yellow mustard, for drizzling
Instructions
- In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
- For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 916 |
| Total Fat | 53 g |
| Saturated Fat | 18 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 52 g |
| Cholesterol | 147 mg |
| Sodium | 1806 mg |
Reviews
I am Brazilian and these are the hot dogs I ate growing up. Tomato sauce and everything else. There is another version of cachorro quente sold at fast food places (sort of a pigs in a blanket in a kolache type of dough) and it also has some type of tomato sauce in it. “Kah-sho-ho ken-tchee” is how you would pronounce it. Thank you for this recipe! I love that you decided to feature it. There is not only one way of making cachorro quente in Brazil. This is a great recipe. I made these for the family and they all loved it.
This was a great quick meal for those busy days. The hubby and my three boys loved them!
I have to say something regarding the comment about the recipe’s ‘authenticity’; A chef is an artist, and their recipes are his/her interpretation of a dish. Just as a fine artist’s rendering of a scene is how they see it.
I have to say something regarding the comment about the recipe’s ‘authenticity’; A chef is an artist, and their recipes are his/her interpretation of a dish. Just as a fine artist’s rendering of a scene is how they see it.
Being married to a Brasilian and having lived there for two years, I can say with certainty that this isn’t even close to a “cachorro quente,” Only the poor attempt to replicate one without doing very much research.
family loves these