Rocco DiSpirito’s Italian Hot Dog


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.


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