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Recipe courtesy Emeril Lagasse


  • 6 hot dogs
  • 3 smoked sausage links
  • 3 chorizo sausage links
  • 4 Tbs. olive oil
  • 1 medium onion, julienned
  • 1 medium green pepper, julienned
  • 2 cups chili
  • 1/2 cup grated cheddar cheese
  • 1/2 cup minced onions
  • 1/4 cup yellow mustard
  • 1/4 cup Creole mustard
  • 1 cup pickled relish
  • 1 dozen hot dog buns


  • Preheat the grill.
  • Season the hot dogs, smoked sausage, and chorizo with 2 tablespoons olive oil, salt and pepper.
  • Place the dogs on the hot grill and cook for 2-3 minutes on each side.
  • In a saute pan, heat the remaining olive oil.
  • When the oil is hot, add the julienne onions and pepper.
  • Season with salt and pepper.
  • Saute the vegetables for 3-4 minutes or until wilted.
  • Remove from the heat.
  • Remove the dogs from the grill and place in the buns.
  • Garnish the chorizo dogs with the sauted onions and pepper.
  • Garnish half of the hot dogs with chili, cheese, onions and mustard.
  • Garnish the remaining hot dogs with mustard and relish.
  • Garnish the smoked sausages with Creole mustard.
  • Place all the dogs on a platter and serve with potato chips.

Categories: Broil/Grill  Main Dish  Pork  Sandwich 
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