Chorizo Hot Dogs

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Topped with red pepper and onion relish, grilled chorizo hot dogs are an upgrade on standard hot dogs. They’re spicy and great for cookouts.

Chorizo Hot Dogs

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.SaveSave

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Chorizo Hot Dogs

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Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4
Topped with red pepper and onion relish, grilled chorizo hot dogs are an upgrade on standard hot dogs. They’re spicy and great for cookouts.


  • 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.


Calories: 325kcal | Carbohydrates: 27g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 359mg | Potassium: 159mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1407IU | Vitamin C: 58mg | Calcium: 90mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American, Spanish
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. Paige – my!! the hot dog rolls look like New England rolls!! Wonder where you purchased them in Chicago???!!!!!

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