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Pressure Cooker Cocktail Sausage Weenies
Pressure Cooker Cocktail Sausage Weenies are a simple Party Food. Low Carb, Gluten Free, Keto or non restrictive ingredients can be used.
Prep Time
15
mins
Cook Time
3
mins
Total Time
18
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
servings
Calories:
481
kcal
Author:
Jill Selkowitz
Cost:
$8
Equipment
Instant Pot Electric Pressure Cooker
Rösle Stainless Steel Flat Whisk
Stainless Steel Measuring Spoons
Liquid Measuring Cup Set
Bamboo Knot Appetizer Skewers
Ingredients
24
Hot Dogs
3/4
cup
Tomato Puree
1/4
cup
Red Wine Vinegar
1/4
cup
Beer
or water
1/4
cup
Dark Brown Sugar
packed
2
teaspoons
Worcestershire Sauce
1
teaspoon
Sea Salt
1
teaspoon
Dijon Mustard
1
teaspoon
Sambal Oelek Ground Chili Paste
1/2
teaspoon
Freshly Ground Black Pepper
Low Carb Version
24
Hot Dogs
3/4
cup
Tomato Puree
1/4
cup
Red Wine Vinegar
1/4
cup
Fresh Water
1/4
cup
Swerve Brown Sugar Replacement
2
teaspoons
Liquid Coconut Aminos
1
teaspoon
Sea Salt
1
teaspoon
Dijon Mustard
1
teaspoon
Sambal Oelek Ground Chili Paste
1/2
teaspoon
Freshly Ground Black Pepper
Tool
Instructions
Cut hot dogs or sausage into four pieces each and add to Instant Pot cooking pot.
Whisk together the rest of the ingredients.
Pour sauce mixture over weenies and combine.
Lock on Lid and close Pressure Valve.
Cook at High Pressure for 3 minutes. When Beep sounds, wait until all pressure has been released and then open Lid.
Keep pot on warm to thicken Sauce.
Slow Cooker
Mix up all ingredients but omit the liquid.
Cook on LOW for 5-6 hours or on HIGH for 2-4 hours.
Notes
The longer the Hot Dogs sit in the Sauce, the better.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
41
g
|
Protein:
20
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
81
mg
|
Sodium:
1655
mg
|
Potassium:
436
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
268
IU
|
Vitamin C:
4
mg
|
Calcium:
57
mg
|
Iron:
5
mg