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Better Than Basic Sausage Dogs

by Chef Ana Pozo · Inspired With A Twist

Five Better Than Basic Sausage Dogs lined up on a dark seasoned sheet pan, each with a different gourmet topping

Ingredients

  • pork bratwurst (I bought mine from Whole Foods)
  • brioche hot dog buns
  • roasted bell Peppers
  • fresh bell peppers
  • white onion-sliced
  • red onion- sliced & diced
  • mushrooms
  • jalapenos
  • roasted corn
  • cilantro
  • parmesan cheese
  • gruyere cheese
  • a bag of cabbage slaw
  • Arugula
  • lemon
  • lime
  • White or apple cider vinegar.
  • olive oil
  • S&P
  • Feta cheese
  • peaches -diced

Instructions

  1. Add hot dogs to heated grill and cook 4-5 minutes, turning often to cook evenly. Set aside when they’re all done cooking.
  2. Grill the outside of the buns until you see grill marks on each side. Set aside on a cooling rack.
  3. Slice the mushrooms and white onions.
  4. Add olive oil to a skillet on medium-high.
  5. Add the sliced white onion to the skillet and cook until translucent then add the mushrooms. Season with S&P and continue cooking until the onions and mushrooms are browned (around 5 min). Set aside.
  6. Set your oven to broil
  7. Slice the hot dog bun and place the hot dog in the center. Add the onion/mushroom mix, then add the Gruyere on top. Broil for 1-2 min until the cheese starts bubbling. Remove from the oven (you might get some char on the veggies).
  8. In a bowl, mix the cabbage slaw with S&P.
  9. When ready to serve, add the slaw to the top of the sausage and drizzle the sweet chili sauce on top.
  10. Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
  11. In the same bowl, crumble the feta, add olive oil, S&P, chopped cilantro and sliced jalapenos.
  12. Toss the arugula with Lemon, S&P and olive oil.
  13. When ready to serve (make sure the hot dog is still warm), place the arugula mix first on the bun then the sausage and shred some Parmesan on top, drizzle some more olive oil, lemon juice and S&P.
  14. Dice the peaches, red onion pepper and jalapeno.
  15. Add the ingredients to a bowl and mix in some vinegar, lime juice, sugar and S&P.
  16. Preheat a cast iron grill on medium-high. When it starts to smoke, put the heat on low and add drizzle some olive oil.
  17. Slice the veggies, season with S&P, Garlic powder and Olive Oil. Transfer to the cast iron grill and cook until the veggies have softened and started to char (you may need to adjust the temperature between low and medium) remove from the heat and set aside.