Bacon-Wrapped Hot Dogs
This is next-level street food you can make at home, and with Whole30 ingredients, it feels a little indulgent. Especially on Days 10-12 when you just aren't sure why you signed up for an entire 30 days! I've done so many Whole30's, at least 3 per year, and I still feel the effects, so I feel you! That's why I like to include a recipe like this now and then.
I was completely inspired by NomNomPaleo's Sonoran Hot Dog recipe. But I love coleslaw and sauerkraut, so my thought was to use either of these as a base for the hot dogs. I made a bunch and put them in the fridge to reheat as an easy lunch or take-along. My Asian Twist coleslaw is my go-to recipe whenever I want to make slaw from scratch. You can throw it together while the hot-dogs are sautéing. Both of these, along with the Asian Sesame Air Fryer Wings recipe, are great to take to parties, tailgating, whatever, and stick to your Whole30 without missing out on the festivities.
Bacon Wrapped Hot Dogs
Ingredients
- Applegate All Beef Hot Dogs, or other Whole30 compliant hot dog, as many as you’d like to prepare
- Pederson's or other compliant no-sugar, uncured bacon, 1 slice per hot dog
Method
- Separate the bacon slices, being careful not to tear the ends.
- Dry moisture from hot dogs so the bacon will not slide off.
- Carefully wrap the hot dogs, starting with the bacon slice on the end of the hot dog at a diagonal, wrapping as a spiral around the entire hot dog. Try to start and finish the cut ends of the bacon on the same side of the hot dog.
- Place the hot dogs in a hot skillet, with the cut ends of the bacon facing the bottom of the pan first. This helps to sear them closed and the bacon won't come unwrapped.
- Continue to cook, turning the hot dogs until all sides of the bacon are brown and crispy.
- Serve on romaine leaves with Asian Twist Coleslaw and accompaniments of your choice.
