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.
PrintTopped with red pepper and onion relish, grilled chorizo hot dogs are an upgrade on standard hot dogs. They’re spicy and great for cookouts.
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Paige – my!! the hot dog rolls look like New England rolls!! Wonder where you purchased them in Chicago???!!!!!
Jan
Yes, those New England hot dog rolls made it back safely in my suitcase. Squish free!