Sweet Potato Chips and a Onion Topped Wiener

Sausage
Onions
Dijon Mustard
Olive oil
Hoagie Bun
Beer
Sweet potato

I know this is exciting having two posts in one week but don’t get to anxious this is just a really simple combo of ingredients to make a tasty morsel of deliciousness.
First off, take your potato and run it through a mandolin slicer (I was amped about this being that it is the first time I actually got to use it) being sure to slice them thin. If you don’t have a slicer, use a knife… not as class but will get the job done.

This next step is kind of important when it comes to crisping and sadly it was forgotten when we tried it. After you slice them you take them and SHOCK them in a bowl of cold water (I have heard this will remove the starch? and help the chips crisp up). If you want a little soggier chips then don’t do this but if you want crispy… try it and let me know if it really works.

Next, dry them off, hit them with a little olive oil and then lay ‘em out on a baking sheet. We put the oven at about 300 and just kept an eye on them. It took about 10 min a side with the junky oven we had access to.

While those are baking, cut your onion into slices and toss them into a pan with the olive oil and cook ‘em up. Once those are on their way to the caramelization station take your wiener and put her in the pan. To add some extra flavor we added our beer to the mix pouring about ½ of a can into the pan with the onions and sausage. I like to poke a few holes in the casing of the sausage to allow the beer to soak up.

After you feel like you are getting close with your sausage onion pan, throw your buns in the oven and toast them up a little.

Finally once everything has cooked and is done, take everything away from the heat and plate it. Add a little bit of the mustard to your dog and eat away.