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Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the hot dogs to the pan and cook until golden brown, 4-5 minutes.
Add the onion and bell pepper to the pan, and continue cooking until the veggies are tender, 3-4 minutes. Add the tomato paste to the pan and cook until darkened and aromatic, about 1 minute.
In a medium bowl, stir together the brown sugar, vinegar, Worcestershire and tomato sauce. Add the mixture to the pan, season with salt and pepper, and simmer until thickened and saucy, about 5 minutes more.
Pile the sloppy meat onto the toasted, buttered bun. Top with tomatoes, pickles and mustard.