You don’t have to wait for the State Fair to have these amazing sausage dogs that combine juicy Polish sausage links and soft buns and all your favorite toppings! These sausage dogs are a quick and tasty way to get your fair food fix!
Sauté the peppers on their own or with the sausages! For extra-flavorful sausages, start the sliced bell peppers and onions with ½ tablespoon of olive oil and sauté until they begin to get tender, about 5 minutes. Then, add the sausages and finish cooking together.
If desired, toast the buns before serving! I recommend toasting your hotdog buns in a skillet with butter for a few minutes or in your oven until lightly golden brown.
Cook your Polish sausages to an internal temperature of 160°F (71°C) before serving.
Check the temperature of only one sausage so that the casing stays intact on your remaining sausages.
Store leftover sausage dogs in an airtight container in the fridge for up to 3-5 days, or frozen in a freezer storage container for up to 3 months.