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Little Dog BitesI've cooked these appetizers since I was a kid and they make excellent "pupus" for entertaining company before the main course or as a side dish for a buffet. Originally, I performed this cutting technique on large hot dogs, thus the name. Ingredients:
Cut a horizontal slice across the length of one side of each link only 2/3 of the way through (don't butterfly it open). Then do the same in the opposite direction, across the previous cut, only this time make the cuts closer together, about 1/4" each. (The cuts should somewhat resemble the stitching on a football). Now, cut each link into 1 1/2" sections (typically ave. about 4-5 per link).
Slowly sweat the chopped onions and peppers in olive oil and saute until translucent. Add the sections of L.A. Hots and 1/2 jar of BBQ Sauce. Reserve the remainder of the sauce for dipping. Cook long enough just to coat the sausage and warm the sauce only. Transfer to a casserole dish and bake uncovered in a 350 degree oven for about 30 minutes (try to have the sliced sides face upwards as they bake). The slices should open up and "blossom" into a rows of "viscious dog teeth" as they bake. Serve with tooth picks and the remainder of BBQ Sauce for dipping.
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