Chef Kayliegh, the Campbell's snack chef based in Norwalk at Pepperidge Farm, demonstrates how to gill the perfect hot dog.

6 sausages, uncooked
2 white onions
4 bell peppers
1 tablespoon canola oil
Salt to taste
Pepper to taste
1 package Pepperidge Farm sausage buns

Slice the peppers and onions into ¼" thick slices. They can be sautéed together or separately. Heat a skillet over medium-high heat, then add 1 tablespoon oil to the hot pan. Add in the peppers and onions and sauté for 10-15 minutes until softened and the vegetables have some color.

To poach the sausage: place sausage in a pot and fill with water 1" above the sausages. Season the water with some salt and cook over low heat. Keep the water just below simmering and cook until the sausages reach 150 F. Heat up a grill plate or pan over medium-high heat until extremely hot. Place the sausages on the grill and sear until color is achieved and the internal temperature is over 160 F.

Tips for Grilling: When grilling, create two different heating zones on your grill. One side should be set to medium-high heat, and the other to low heat. Cook the sausages on the cool side first, turning after 5 minutes, until the internal temperature reads 150 F. Transfer the sausages to the warmer side and allow them to finish cooking and gain more color.

After placing sausages into the Pepperidge Farm buns, top with peppers and onions.