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Plantain Wrapped Sausage Dippers


  • Author: Stephanie Stanley
Scale

Ingredients

  • 2 medium green plantains
  • 1 tsp of kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp olive oil
  • 1 package of your preferred compatible sausages or hot dogs* (12 ounces)

Instructions

  1. BRING a large pot of water to boil and preheat oven to 350 degrees
  2. SCORE plantain skin and cut into 2-inch chunks with the skin on

  3. BOIL plantains for 15-20 minutes until you can easily pierce them with a fork, the flesh is creamy and the peel is falling off

  4. REMOVE the skin, place the flesh into the food processor with the salt and seasoning

  5. PROCESS in pulses, adding oil as you go until a ball forms on one side

  6. REMOVE plantain ball mixture to a large sheet of parchment paper, and add a sheet of parchment on top. You’re going to roll out the boiled plantain mixture while it’s hot into a sheet about 1/8 inch thick. Keep in mind, the mixture becomes difficult to work with as it cools. You can put the mixture into a glass bowl with a towel over top into the microwave for 30-45 seconds to reheat and resume rolling out if needed.

  7. SLICE into 2” by 6” wide rectangle sections, and then slice diagonally to create long triangles

  8. PAT sausages dry and slice into thirds

  9. ROLL sausages up toward the point from the widest end of the plantain wrapper

  10. ROAST at 425 for about 12 minutes. Broil for 1 minute for color.

  11. SERVE with preferred dips!

Notes

*Check your labels to ensure they are compatible