Hot dogs are a summertime staple whether at a cookout or the ballpark, but I can’t say that I am a fan of the standard dog. It had been ages since I consumed a hot dog until I spotted the constant queue at Brindisa in London’s Borough Market. The Spanish stall serves a grilled chorizo sandwich topped with Piquillo peppers and arugula all nestled snuggly in a roll. Some might say this is not a hot dog, but I consider it to be in the gourmet classification of encased meats.
At the farmer’s market last weekend I picked up a pack of lamb chorizo sausages from Mint Creek Farm, which specializes in grass fed meats on its certified organic prairie pastures. I figured this would be the perfect way to make chorizo hot dogs inspired by the ones at Brindisa. Instead of Piquillo peppers, I whipped up a red pepper and onion relish that had a satisfying tartness thanks to the addition of sherry vinegar. Memories of Saturday mornings spent at the market all came back with the first bite.
Makes 4 hot dogs
1 tablespoon olive oil
1 red onion, diced small
1 red pepper, seeded and diced small
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons sherry vinegar
4 chorizo sausages, either lamb or pork
4 hot dog buns
1 handful arugula
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-5 minutes until the onion begins to soften. Add the red pepper and continue cooking for another 3 minutes until the peppers have softened. Add the sugar, salt, pepper and vinegar and simmer until most of the liquid has evaporated, about 5 minutes. Set aside. (Note: The relish can be made up to 3 days in advance. Store in an airtight container in the refrigerator).
Preheat a gas or charcoal grill to medium high heat.
Grill the chorizo sausages, turning occasionally, until they are browned and cooked though, about 15 minutes.
Place a sausage in each of the buns and garnish with arugula and red pepper relish.