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Brazilian Hot Dog (Cachorro Quente)

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons olive oil

1/2 teaspoon crushed red pepper 

1 yellow onion, diced 

1 green bell pepper, diced 

1 pound ground sirloin 

Kosher salt and freshly ground black pepper

2 cloves garlic, minced 

One 15-ounce can crushed tomatoes 

4 jumbo hot dogs 

4 large brat rolls 

1/4 cup grated Parmesan

1 cup crispy bacon bits 

1 cup frozen peas, defrosted and slightly heated 

1 cup crispy shoestring potatoes 

Yellow mustard, for drizzling


  1. In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
  2. For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.