Pressure Cooker Cocktail Sausage Weenies

By gbvampy1

Ingredients

• 24 Hot Dogs
• 3/4 cup Tomato Puree
• 1/4 cup Red Wine Vinegar
• 1/4 cup Fresh Water
• 1/4 cup Dark Brown Sugar packed
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Sea Salt
• 1 teaspoon Dijon Mustard
• 1 teaspoon Sambal Oelek Ground Chili Paste
• 1/2 teaspoon Freshly Ground Black Pepper

Details

Servings 12
Preparation time 15mins
Cooking time 18mins

Preparation

Step 1

Cut Hot Dogs into four pieces each and add to Pressure Cooker cooking pot.

Whisk together the rest of the ingredients and pour over Hot Dogs. Combine.

Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, wait until all pressure has been released and then open Lid. Keep pot on warm to thicken Sauce. The longer the Hot Dogs sit in the Sauce, the better.