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    You are in: Home / Recipes / Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs) Recipe
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    Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    FloraandMerriwether's Note:

    The heat and flavor of the peppers blends with the sausages and tomato sauce. We eat these like pickles or as appetizers. I also give the jars as Christmas gifts. The green peppers in the red sauce makes for a colorful gift. The recipe originally came from my ex-grandmother-in-law.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Mix tomato juice, vinegar, sugar, ketchup and garlic.
    2. 2
      Cook 30 Minutes.
    3. 3
      Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
    4. 4
      Stuff 1 Vienna sausage (or hot dog) into each pepper.
    5. 5
      Pack peppers tightly into pint or quart jars.
    6. 6
      Bring sauce to boiling.
    7. 7
      Pour over peppers.
    8. 8
      Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
    9. 9
      Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
    10. 10
      **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

    Ratings & Reviews:

    • on August 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2010

      55

      I used those little smokies, they were awsome! Although I will process my jars in a boiling bath for about 20 min next time, I thought the peppers were a little tough, when I didn't process them.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2012

      While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern standards. Meat needs to be processed in a pressure canner in order to assure safety, although home pickling of sausages is no longer recommended. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs)

    Serving Size: 1 (7095 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2241.6
     
    Calories from Fat 825
    36%
    Total Fat 91.7 g
    141%
    Saturated Fat 32.7 g
    163%
    Cholesterol 394.9 mg
    131%
    Sodium 9828.9 mg
    409%
    Total Carbohydrate 307.8 g
    102%
    Dietary Fiber 18.5 g
    74%
    Sugars 267.0 g
    1068%
    Protein 64.6 g
    129%

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