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Playing Sloppy Dawgs


  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
  • 1 medium onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons brown sugar
  • 1 tablespoon red wine vinegar (eyeball the amount)
  • 1 tablespoon Worcestershire sauce (eyeball the amount)
  • 1 8-ounce can tomato sauce
  • Salt and pepper
  • 4 crusty split-top hot dog rolls, toasted and lightly buttered


Serves: 4 servings


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.