Hot dog with bacon-wrapped sausage and pineapple topping

Ingredients:

Hot dog

• 8 beef hot dog sausages
• 8 pieces smoked bacon
• 16 pieces pickled jalapeños
• 8 hot dog buns
• Country mustard and ketchup for garnish

Sweet and spicy fruit filling

• 0.5 peeled pineapple, cut into 1.5 cm pieces.
• 1 peeled mango, cut into 1.5cm pieces.
• 1 seeded jalapeño pepper, chopped
• 1 finely chopped red chili without seeds
• 0.5 medium-sized red onion, finely chopped
• 1 tbsp. l. olive oil
• Juice of half a lemon
• 0.5 cup pickled cucumber relish (see preparation)

Preparation:

1. For the fruit fillingHeat a grill pan over medium-high heat and grease it with vegetable oil. Grill the pineapple and mango until the pieces have grill marks, 1 to 2 minutes per side. Let cool, then cut into 1/4-inch cubes.
   
   In a large bowl, combine the fruit with the jalapeño, red chili, onion, olive oil, lemon juice, and cucumber vinaigrette. Season with salt and pepper. Refrigerate.
   
   Recipe pineapple filling for hot dogs.
2. For bacon-wrapped sausagePlace a grill pan over medium-high heat. Cook the bacon for 1-2 minutes on each side, until the fat is slightly rendered but not cooked through. Transfer the bacon to a plate lined with paper towels to drain.
   
   Using a sharp knife, make a small slit lengthwise in the center of each sausage (do not cut all the way through). Cut the jalapeño into long strips. Insert 2-3 jalapeño strips into the slit in each sausage.
   
   Wrap each sausage in a strip of bacon and secure with a toothpick. In the same pan you cooked the bacon in, fry the sausages, turning frequently, until the bacon is crispy, about 5-6 minutes total.
3. Before serving, toast the buns for 1-2 minutes on each side. Remove toothpicks from the sausages and place them in the buns. Top with fruit dressing and serve with ketchup and mustard.