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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 1773g Recipe makes 4 quarts) |
||
| Calories 2241 | ||
| Calories from Fat 828 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 92.1g | 141% | |
| Saturated Fat 32.8g | 164% | |
| Monounsaturated Fat 44.1g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 394mg | 131% | |
| Sodium 9827mg | 409% | |
| Potassium 3704mg | 105% | |
| Total Carbohydrate 307.5g | 102% | |
| Dietary Fiber 18.5g | 74% | |
| Sugars 267.2g | ||
| Protein 64.7g | 129% | |
Banana Peppers Stuffed With Vienna Sausages (or hot dogs)
4 quarts
Ingredients
- 1 quart tomato juice
- 2 cups vinegar
- 3 cups sugar
- 2 (32 ounce) bottles ketchup
- 2 cloves garlic
- 4 lbs vienna sausages (or hot dogs)
- 1 gallon whole banana pepper (Hot or Sweet)
Directions
1
Mix tomatoe juice, vinegar, sugar, ketchup and garlic.2
Cook 30 Minutes.3
Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).4
Stuff 1 Vienna Sausage (or hot dog) into each pepper.5
Pack peppers tightly into pint or quart jars.6
Bring sauce to boiling.7
Pour over peppers.8
Put lids and rings on jars.9
Set the jars on lids for 5 minutes and then set right-side up until lids pop.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Course > Condiments, etc.
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Beef > Sausage
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Technique > Canning > Unprocessed/Freezer
- Occasion > Holiday/Event > Non-Religious > Independence Day
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- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Chef #666345
On Nov 26, 2007
We didn't have the vienna sausages on hand. Instead, I cleaned and cut up the peppers (we used hot banana peppers). I prepared the sauce as per the recipe, poured it over the peppers, and sealed them. We love this as a side dish over noodles, as a sauce for over chicken or with a steak, or even as a go-with for homemade bread. Allow for about 2-3 weeks or more for a good blending of the tastes.
From: TROUBLE4U2
On Aug 18, 2004
I have to ask how safe would it be eat? I did try another recipe like this but it called for the jars to be processed in a hot water bath. BIG PROBLEM: The hotdogs got bigger and bigger THEN the jars exploded. What a mess I had and I should have known better. I know others who have canned peppers with hotdogs with good results, but if you add more then 2 or 3 hotdogs to a quart they will swell until they burst, but if you use 1 or 2 to a jar it isn't worth trouble to can them? Also after the jars cool they are only 1/3 full.
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