Rocco DiSpirito's Italian Hot Dog

Give one of your favorite all-American dinners an Italian twist! Hot dogs are nutritionally bankrupt, but chef Rocco DiSpirito's recipe uses lean turkey sausage, cutting fat and calories without sacrificing flavor.

To purchase your copy of Rocco's book Now Eat This! Italian, click click here.

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Makes 4 servings


  • 4 links lean Italian turkey sausage links
  • 7 garlic cloves, thinly sliced
  • 1 medium onion, sliced
  • 1 red pepper, sliced
  • 1 cubanelle pepper, sliced
  • 1/4 cup chopped tomatoes
  • freshly ground black pepper
  • 4 whole-wheat split-top hot dog rolls
  • olive oil cooking spray


Preheat the boiler.

Coat a large nonstick skillet with 8 seconds of cooking spray and place over medium-high heat. Add the sausage links and cook until they are browned on both sides, about 2 minutes per side. Remove the sausages and place on a plate.

Reduce the heat to medium and add the garlic to the skillet; cook until it starts to brown, about 1 minute, then add the onion and peppers. Cook until the peppers soften, about 8 minutes. Add the tomatoes and bring to a simmer. Return the sausages to the pan and simmer until they are fully cooked, about 5 minutes. Season with salt and pepper and turn off the heat.

Split the hot dog rolls and toast them under the broiler until they are lightly browned. Place each roll on a plate; place 1 link of sausage on each roll, then top the sausage with the pepper and onion mixture.