Summer Grilled Andouille Hot Dogs
Smoky Andouille sausages with a bright homemade greens sauce, nestled in buttery brioche buns. Perfectly charred and complemented by fresh peppers and relish for effortless summer cookouts.
Equipment
- 1 grill Preheat to medium heat
- 1 blender For greens sauce
Ingredients
- 1 lb premium Andouille sausage
- 4 brioche hot dog buns
- 1 –2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Sweet relish or bread & butter pickles to taste
- 2 small sweet peppers diced
- ½ cup vegan mayonnaise or regular mayonnaise
- ½ cup fresh parsley
- 2 garlic cloves
- Juice of 1 lemon freshly squeezed
- ½ teaspoon sea salt
Instructions
- Brush Andouille sausages lightly with olive oil and season evenly with sea salt, black pepper, smoked paprika, garlic powder, and Italian seasoning.
- Preheat the grill to medium heat, then grill sausages for 8 to 12 minutes, turning occasionally until heated through with grill marks.
- Lightly toast the hot dog buns on the grill for 1 to 2 minutes until warm and slightly crisp.
- In a blender or food processor, combine mayonnaise, fresh parsley, garlic cloves, lemon juice, and sea salt; blend until smooth and creamy.
- Assemble hot dogs by placing grilled sausage in buns, topping with diced sweet peppers, sweet relish or pickles, then generously drizzle with the greens sauce.
Notes
- Add sliced red onions for extra crunch
- Try hot honey drizzle for a sweet-spicy twist
- Swap parsley for cilantro to vary flavor
- Use indoor grill pan if grilling outdoors isn’t possible