Chorizo Hot Dogs

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.

Chorizo Hot Dogs
Chorizo Hot Dogs

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.