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Hot Dogs with Broccoli and Cheese
(4)
Rate this recipe
Preparation
20 min
Cooking
15 min
Servings
1
Makes
6 hot dogs
Featured in RICARDO Magazine SUMMER 2016
Nut-free
Egg-free
Categories
Ingredients
Topping
1 small broccoli
½ cup (85 g) canned creamed corn
Salt and pepper
Hot Dogs
3 mild Italian sausages
1 tbsp (15 ml) butter
6 hot dog buns, lightly buttered
1 cup (100 g) grated orange cheddar cheese
Preparation
Topping
On a work surface, cut the broccoli into florets to obtain 2 cups worth. Keep the remaining broccoli for another use.
In a pot of salted boiling water, cook the broccoli florets for 1 minute. Drain and cool in a bowl of ice water. Drain and pat dry with a clean cloth. Place in a bowl.
Add the creamed corn. Season with salt and pepper, and toss well. Set aside.
Hot Dogs
In a large non-stick skillet over medium-high heat, brown the sausages in the butter for about 10 minutes, turning them frequently, or until cooked through. Place them on a plate. In the same skillet, quickly toast the buns on both sides.
With the rack in the middle position, preheat the oven’s broiler.
Cut the sausages in half lengthwise. Fill each bun with a sausage half and cover with the broccoli mixture. Place in a baking dish. Top with the cheese.
Broil for 1 minute or until the cheese has melted.
Note from Ricardo
This recipe is from "Ricardo For Kids".
Personal Note
