This Southern breakfast recipe is anything but ordinary. Usually, you’ll find a Bright Leaf Red Hot served with mustard and white bread—but one of our customers suggested swapping the mustard for grape jelly.
And let me tell you what… it was grape!
Ingredients:
- (1) 1lb. or 2 lb. Pack of Bright Leaf Red Hots
- White Bread
- Grape Jelly
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Cooking Instructions:
- Heat a skillet over medium heat and add a small amount of oil.
- Using a knife, carefully slice the Red Hot lengthwise, but don’t cut all the way through. Open it slightly to create a “winged” shape.
- Place the Red Hot in the skillet and fry both sides until cooked and browned to your liking.
- Spread grape jelly on both slices of white bread.
- Place the cooked Red Hot on one slice of bread, then top with the second slice.
- Enjoy! You might need a bib!
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