Chorizo Hot Dogs Baconnaise
Ingredients
- For the chorizo hot dogs:
- 4 –6 fresh chorizo sausages
- 2 cups shredded Monterey Jack–style cheese
- 4 hot dog buns
- For the baconnaise:
- 10 –12 bacon strips chopped
- 2 egg yolks
- 1 tablespoon Dijon-style mustard
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1½ tablespoons finely chopped cooked bacon
- 1 tablespoon finely chopped chives
- For the roasted vegetables:
- 2 jalapeños thinly sliced
- 1 red onion thinly sliced
Instructions
- Preheat a grill to high heat (about 400°F) and place a cast iron skillet on the grates to preheat.
- Add chopped bacon to the skillet and cook until crispy and the fat has rendered, about 8–10 minutes. Remove the bacon and reserve about ½ cup of the bacon fat, letting it cool slightly.
- Once cooled, finely crumble the cooked bacon.
- In a tall bowl, combine the bacon fat, egg yolks, mustard, lemon juice, and vinegar. Blend with an immersion blender until thick and creamy.
- Fold in the chopped bacon and chives. Set the baconnaise aside.
- Grill the chorizo sausages for 10–15 minutes, turning halfway, until fully cooked and the internal temperature reaches 165°F. Remove and rest briefly.
- Return the skillet to the grill and sauté the jalapeños and red onion until soft and lightly charred, about 5–6 minutes.
- Add a small drizzle of oil if needed, then stir in the shredded cheese until melted and smooth.
- Assemble the hot dogs by spreading baconnaise onto the buns, adding grilled chorizo, melted cheese, and roasted vegetables. Serve immediately.
Notes
These chorizo hot dogs with baconnaise are bold, smoky, and indulgent—perfect for backyard grilling, game day food, or summer cookouts. Juicy chorizo pairs with creamy bacon mayo, melty cheese, and spicy roasted vegetables for an elevated hot dog experience.