Chorizo Hot Dogs

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.

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

Chorizo Hot Dogs

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Serves 4

Print Recipe

---

Description

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.

---

Ingredients

Scale 1x2x3x

• 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

---

Instructions

1. 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).
2. Preheat a gas or charcoal grill to medium high heat.
3. Grill the chorizo sausages, turning occasionally, until they are browned and cooked though, about 15 minutes.
4. Place a sausage in each of the buns and garnish with arugula and red pepper relish.

---