INGREDIENTS:

• 4 Mykonian country style sausages
  ● 4 slices of bacon
  ● 1 cup onion, chopped
  ● 1 cup red bell pepper, chopped
  ● 1 green hot jalapeño pepper, deseeded and chopped
  ● 2 tbsp low-fat mayonnaise
  ● 4 hot dog buns
  ● 4 tsp mustard

METHOD:

Carefully break 4 toothpicks in half.

Wrap each sausage with a strip of bacon, securing it with toothpicks at both ends, and set aside.

Grease a non-stick pan and heat it over medium-high heat.

Add the onion, red bell pepper, and green jalapeño pepper. Cook for 4 minutes until softened.

Remove the vegetables from the pan and set aside.

Remove the pan from the heat, grease it again, and return it to medium heat.

Place the bacon-wrapped sausages in the pan and cook, turning them several times, for about 6 minutes until the bacon is crispy and the sausages are browned on all sides. Remove from the pan.

Slice the buns in half and spread the mayonnaise evenly on the inside.

Remove the toothpicks from the sausages and place one sausage in each bun.

Spread 1 tsp mustard on top of each sausage, add the vegetable mixture to the buns, and serve.