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.
Servings: 12 servings
Calories: 481kcal
Cost: $8
Equipment
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: 481kcal | Carbohydrates: 41g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 81mg | Sodium: 1655mg | Potassium: 436mg | Fiber: 1g | Sugar: 6g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 5mg