Guacamole Chorizo Sausage Dogs
These Guacamole Chorizo Sausage Dogs will totally rock your world! The key to these delicious treat: par boiling the sausages before putting them on the grill. The wonderful people over at Lindy and Grundy suggested to par boil them for a few minutes on each side otherwise they might explode on the grill - and we don't want that to happen.
Servings: 4
Ingredients
- 4 mexican chorizo sausages
- 4 hot dog buns
- 2 tablespoons butter at room temperature
- 3 ripe Hass avocados
- 1 jalapeno pepper finely chopped
- 1 lime juiced
- salt and pepper to taste
- quartered cherry tomatoes for topping
- crumbled cotija cheese for topping
Instructions
- Preheat your charcoal or gas grill and let it heat up
- Place the 4 sausages in a medium sized skillet with about 1/3 inch of water and place over a burner on high heat. Let the sausages cook for a 2-3 minutes and then flip them on the other side. The water should be almost evaporated before you remove the sausage from the skillet.
- Place the sausages on the grill and let them char for about 2 minutes on each side to finish cooking and to get charred grill marks. Remove the sausages from the grill, tent with a piece of foil and set aside.
- Slather the hot dog buns with the room temperature butter and place them on the heated grill for a few minutes until the buns are golden brown and toasted. Remove the buns with a pair of tongs and set aside.
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh on a cutting board. Cut the avocado in [1/2]-inch cubes and transfer the avocado to a medium sized bowl.
- Add the jalapeño pepper, and fresh lime juice to the bowl. Mash everything together with a fork until half chunky and half creamy. Season with salt and pepper to taste and place equal amounts on each hot dog in the bun.
- Sprinkle the Guacamole Chorizo Sausage Dogs with some cherry tomatoes and queso fresco and serve immediately.