How to Make Seattle Bacon-Infused Dogs with Cream Cheese
This year the Super Bowl made me feel like I was getting epically trolled. The game was awful (yes, I’m biased), the ads fell flat (with the exception of this) and the Halftime show garnered an overall “meh.” That being said, we thought the Seahawks deserved some love on their first Super Bowl win, and we wanted to show everyone how they do dogs in The Emerald City — with a Glut Life twist, of course. 
If you don’t know what a Seattle Dog is, don’t sweat it. I had ZERO clue on what they were until I visited friends up there last month. While we were out drinking, they kept telling me that I had try this hot dog that was topped with cream cheese, jalapenos, bacon, and tons of other goodness. I was suspect about the cream cheese but dude, it ended up taking this dog to the next level.
Ok, now that you have an idea of what this thing is, lets get into the ingredients:
- Polish Sausage
- Thick Cut Bacon
- Jalapenos (Diced)
- Cream Cheese (Make sure you get it to room temp so it will spread easy)
- Cabbage
- Onion
Those are the must haves, but as you can see, I have the Sriracha on deck, along with some Sabretts mustard and BBQ sauce. I stay sauced up, y’all.
I flipped the switch on the traditional Seattle-Style Dog, by opting for a spiral cut on the sausage. If you don’t know how to do this, get familiar with it here. Not only does it “swag” out your dog, but it will give it tons of crispiness. You’re welcome.
Ok before you hone your inner school girl and braid the bacon with the hot dog, you need to give it a little precook. You can either heat it in the oven for about 10 mins at 400 °F (this is the route I took) or just give it a quick fry on the stove.
When you’re finished marrying the bacon and hot dog, they should look like this. Beautiful aren’t they? Note: Before you get them on the grill, start preparing your cabbage and onions. You want to slice the onion into rings and do a rough chop the cabbage. Now oil up a hot frying pan and toss them in. Season with salt and pepper and let them sweat it out until they’re nice and soft. Alright, now it’s time to get those dogs on the grill.
Constructing the dog depends on your preference, but here’s our take:
- Toast the bun, then split it
- Layer up one side with plenty of cream cheese, then add diced jalapenos
- Lay the braided bacon polish link in the bun
- On the other side, add the cabbage onion mix
- Top with mustard, bbq sauce, and, of course, Sriracha
BOOM! Ya’ done son. Now all you have to do is wash it down with some ICE COLD IPA and you’ll have a meal that will make you forget all about that Super Bowl.
Recipe Courtesy: The Glut Life
