Grilled Andouille Sausage Hot Dog

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Grilled Andouille Sausage Hot Dog

Fire up the grill for a Summer Grilled Andouille Sausage Hot Dog, a spicy twist on a classic favorite. With smoky andouille sausage, tangy bread + butter pickles, fresh green sauce, and a perfectly toasted brioche bun, this hot dog is a summer must-have for any barbecue. Completely Dairy-free + Gluten-free option.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Keyword: baked, dairy-free, dinner, easy, family-friendly, gluten-free, grilled, hot dog, kid-friendly, lunch, sausage, summer, weeknight, weeknight meals

Servings: servings

Calories: 228kcal

Author: Shanika

Ingredients

SAUSAGE HOT DOGS:

1 lb. premium Andouille sausage
4 buns Brioche hot dog buns (You can also use regular hot dog buns)
1-2 Tbsps Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Sweet relish or bread & butter pickles
2 small sweet peppers, diced

EASY GREENS SAUCE:

½ cup vegan mayonnaise (You can use regular mayo, if desired)
½ cup fresh parsely
2 garlic cloves
1 lemon, freshly-squeezed
½ teaspoon sea salt

US Customary - Metric

Instructions

PREP THE SAUSAGE:

In a bowl, add the sausage, olive oil, and seasonings: salt, black pepper, smoked paprika, garlic powder, and Italian seasoning-----mixing everything together until sausages are coated.

'GRILL' THE SAUSAGES:

IN THE OVEN: Preheat the oven to 450 degrees Fahrenheit. Using a grill pan, spray with cooking oil. Add the coated sausages, lining them side by side onto the grill pan. Bake for 8-10 minutes-----flipping onto their opposites side halfway through to ensure the perfect grill marks.
ON A GRILL: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
Once the grill is hot enough, place the sausages directly on the indirect heat side of the grill, arranging the sausages as close to the direct heat as possible without being directly over the flame. Then close the lid & cook for 4-5 minutes. NOTE: The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat.
After 4-5 minutes, flip the sausages onto their opposite sides, and cook over indirect heat for another 4-5 minutes. NOTE: A thermometer inserted in the center of the sausage should register a temperature of 150 degrees F when fully cooked through.

TO MAKE THE EASY GREEN SAUCE:

Add the mayo, parsley, lemon juice, salt, and garlic cloves into a high-powdered blender and blend until sauce becomes fully broken down and smooth.

ASSEMBLE:

To assemble, prepare your hot dog buns, top with grilled sausage, sweet relish or pickles (if using), diced peppers, and green sauce. Repeat until all hot dogs are made. Serve with your favorite side----fries, sweet potato fries, salad, or whatever.
Bon Appetit!

Notes

STORAGE: Leftover grilled sausages can be stored for 2-4 days in an airtight container in the refrigerator. And if you're all about making your own hot dogs for months in advance, then you can freeze them for 3-4 months (at best). Defrost by adding them to the refrigerator overnight and then reheating them in the oven until fully warmed/heated through.
TOPPINGS: You can always add your favorite toppings as you please. See post for more options!

Nutrition