Spicy, crunchy sprouts with mustard, tomatoes, onions, and an organic beef frank on a buttery sweet potato bun...yessss!
For the Jalapeno brine:
3 - jalapenos, sliced thin
1/4 cup - sherry vinegar
1 tbsp - sugar
2 tsp - salt
2 tbsp - water
Whisk the vinegar, salt, sugar and water together until salt and sugar are dissolved. Pour over jalapenos and let sit 15 - 20 min.
For the sprouts, toss 4oz of Jackalope Organic Bean Sprout Blend with:
2 tbsp - sherry vinegar
1 tsp - celery salt
Toast your hot dog buns in a cast iron skillet coated with grass fed butter. Split dogs and griddle in the same pan. Coat with your favorite mustard. Add chopped tomatoes, onions, the pickled sprouts and jalapenos. Share with friends ;)