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: 479kcal
Equipment
Ingredients
- 24 Hot Dogs
- 3/4 cup Tomato Puree
- 1/4 cup Red Wine Vinegar
- 1/4 cup Fresh 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 Surkin Gold Brown Sugar Alternative
- 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 into four pieces each and add to Pressure Cooker cooking pot.
- Whisk together the rest of the ingredients and pour over Hot Dogs. 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. The longer the Hot Dogs sit in the Sauce, the better.
Slow Cooker
- Cook on LOW for 5-6 hours or on HIGH for 2-4 hours.
Nutrition
Calories: 479kcal | Carbohydrates: 41g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1655mg | Potassium: 427mg | Fiber: 1g | Sugar: 6g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 5mg