Ingredientes para Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs
- Not used in recipe; recipe calls for 1 (28 ounce) can crushed tomatoes instead
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- Not used in recipe
- Not used in recipe; recipe calls for 1 teaspoon garlic powder instead
- 1 pound Vienna sausages
- 1 pound banana peppers
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 pound hot dogs (optional alternative)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs
- Wash and dry 1 pound of banana peppers thoroughly. Carefully slice them lengthwise, removing seeds and membranes.
- In a large bowl, combine 1 (28 ounce) can crushed tomatoes, 1/2 cup apple cider vinegar, 1/4 cup granulated sugar, 2 tablespoons olive oil, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon red pepper flakes (or more, to taste).
- Stir in 1 pound Vienna sausages or hot dogs, sliced into 1-inch pieces.
- Carefully stuff the prepared banana peppers with the sausage mixture.
- Pack the stuffed peppers tightly into sterilized canning jars, leaving about 1/2 inch headspace.
- Ladle the remaining tomato sauce over the peppers, leaving 1/2 inch headspace.
- Remove any air bubbles by running a clean knife or spatula along the sides of the jars.
- Wipe the rims of the jars clean, place lids and rings on top, and tighten fingertip-tight.
- Process the jars in a boiling water bath for 15 minutes (adjust processing time based on your altitude – consult a canning guide for accurate timing).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ as the jars seal.
- Once completely cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
409 g
Sugar
1068g
Fat
163g
Carbs
102g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Canning Lunch Condiments Etc Snacks Beef Vegetables American Finger Food Holiday Event Picnic Summer Stove Top Dietary Gifts Seasonal Independence Day Northeastern United States Meat Beef Sausage Peppers Tomatoes Superbowl Taste Mood Savory To Go Equipment Number Of Servings Presentation Technique Unprocessed Freezer
