Description
Savor a flavorful twist on traditional hot dogs with Grilled Andouille Sausage Hot Dogs, featuring caramelized onions, warm sauerkraut, and a zesty mustard sauce. Ideal for barbecues and casual get-togethers!
Ingredients
Scale
- 4 Andouille sausages
- 4 hot dog buns
- 1 cup sauerkraut
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: sliced jalapeños for heat
Instructions
- Preheat your grill to medium-high heat.
- Remove Andouille sausages from packaging and make shallow diagonal slashes on each sausage.
- Grill sausages for 6-8 minutes, turning occasionally, until browned and cooked through (internal temperature of 160°F/70°C).
- In a medium skillet, heat olive oil over medium heat. Add sliced onions and a pinch of salt. Sauté for 10-12 minutes until soft and caramelized.
- Sprinkle smoked paprika into the onions during the last minute of cooking, stir well, and remove from heat.
- In a small saucepan, heat sauerkraut over low heat, adding a splash of water or apple cider vinegar if desired. Warm for about 5 minutes, stirring occasionally.
- In a small bowl, mix together Dijon mustard, whole grain mustard, honey, and a pinch of salt and pepper until combined.
- Assemble the hot dogs by placing each grilled sausage into a bun. Top with warm sauerkraut, caramelized onions, and drizzle with mustard sauce. Add sliced jalapeños if desired.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Substitute Andouille sausage with any preferred sausage for a different flavor.
- For a smoky flavor, add soaked wood chips to the grill.
- Use whole grain buns or lettuce wraps for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes