Chorizo Hot Dogs with Baconnaise

Hey guys! Derek Wolf with Over the Fire Cooking here, and today we’re getting our summer rolling with Part 3 of my series All Things Bacon. Special thanks to Thom Bateman who inspired this recipe! He made me realize I had to try amping up some mayonnaise with bacon. I paired this baconnaise with some Chorizo Hot Dogs, melted cheese and roasted veggies. I’ve tried a lot of hot dog recipes, and these Chorizo Hot Dogs With Baconnaise are my new favorite!

If you missed part one and two of my All Things Bacon Series, make sure to go check them out!

• Part 1 – Ron Swanson Breakfast Skillet
• Part 2 – Bacon Jalapeño Popper Stuffed Burgers

Why You’ll Love This Baconnaise Recipe

Let’s talk about Baconnaise. This sauce is much more than just bacon and mayonnaise, and it can go on just about anything. Make it with fries, steak, sandwiches or even classic hot dogs. 

I added it to these chorizo hot dogs so that I could amp up savory flavor. This is a simple and fun recipe right in time for summer.

​Chorizo Hot Dogs with Baconnaise Ingredients

This simple recipe can be prepped in 15 minutes and cooked for 1 hour to serve 4! 

To make your chorizo dogs, you’ll need chorizo sausages, shredded Jack cheese, and hot dog buns.

Then, you’ll make my signature Baconnaise out of crispy bacon, bacon fat, egg yolks, dijon mustard, lemon juice, white vinegar, finely chopped bacon, and chives.

Roast up some jalapeños and red onion and you’re ready to eat. Let’s get cooking!

For more with Chorizo check out:

Bacon Wrapped Chorizo Dogs

Cheesy Bacon Wrapped Chorizo Dogs

Elote Chorizo Dogs

Epic Chorizo Tacos

Smoked Armadillo Eggs With Chorizo

Chorizo Breakfast Fatty

How to Make Chorizo Hot Dogs With Baconnaise

Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet 2 minutes before cooking.

Add your chopped bacon into the skillet and cook until crispy and fully rendered (about 8-10 minutes). Pull off once done and separate the bacon from the fat in the skillet. Place the bacon bites on a baking sheet, and the fat/oil in a bowl and let cool. We’re going to use this bacon fat later to make the baconnaise for the chorizo hot dogs, so don’t discard it! After the bacon has cooled, crumble it up into fine pieces. 

Add to a bowl about ½ cup of the bacon fat (add canola oil if necessary), egg yolks, dijon, lemon juice and vinegar. Using an immersion blender, blend until it has thickened. Then fold in the bacon bits and chopped chives. Set the baconnaise to the side. 

Add your chorizo to the grill to cook for 10-15 minutes (flipping halfway through) or until they are 165F internal. Once they are done, pull off and let cool. 

Add the skillet back to the grill and saute your veggies until they are softened (about 5-6 minutes), then add a little oil and melt your freshly grated cheese. Make sure to stir consistently, and once it is melted and gooey then pull off and keep warm.

Begin building your chorizo hot dogs with the hot dog bun, some baconnaise, chorizo, melted cheese and some veggies. Serve and enjoy!

Needing more spice in your life? My spice line can help with that. Check them out here.

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Chorizo Hot Dogs with Baconnaise

Chorizo Hot Dogs with Baconnaise

Author:Derek Wolf

4.75 from 4 votes

Save RecipeSaved Recipe Pin Recipe Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Appetizer, Lunch, Main Course

Cuisine: American

Servings: 4 People

Ingredients 

1x2x3x

Chorizo:

• ▢ 4-6 Chorizo Sausages
• ▢ 2 cups Freshly Shredded Jack Cheese
• ▢ Hot Dog Buns

Baconnaise:

• ▢ 10-12 Bacon chopped
• ▢ 2 Egg Yolks
• ▢ 1 tbsp Dijon Mustard
• ▢ 1 tsp Lemon Juice
• ▢ 1 tsp White Vinegar
• ▢ 1.5 tbsp Finely Chopped Bacon
• ▢ 1 tbsp Finely Chopped Chives

Roasted Vegetables:

• ▢ 2 Jalapeños thinly sliced
• ▢ 1 Red Onion thinly sliced

Instructions 

• Preheat your grill to high heat (around 400F) for direct cooking.
• Add a cast iron skillet 2 minutes before cooking.
• Add your chopped bacon into the skillet and cook until crispy and fully rendered (about 8-10 minutes).
• Pull off once done and separate the bacon from the fat in the skillet.
• Place the bacon fat/oil in a bowl and let cool.
• After the bacon has cooled, crumble it up into fine pieces.
• Add to a bowl about ½ cup of the bacon fat (add canola oil if necessary), egg yolks, dijon, lemon juice and vinegar.
• Using an immersion blender, blend until it has thickened.
• Then fold in the chopped bacon and chopped chives. Set the baconnaise to the side.
• Add your chorizo to the grill to cook for 10-15 minutes (flipping halfway through) or until they are 165F internal.
• Once they are done, pull off and let cool.
• Add the skillet back to the grill and saute your veggies until they are softened (about 5-6 minutes).
• Then add a little oil and melt your freshly grated cheese.
• Make sure to stir consistently, and once it is melted and gooey then pull off and keep warm.
• Begin building your chorizo hot dogs with the hot dog bun, some baconnaise, chorizo, melted cheese and some veggies. Serve and enjoy!

Video

Nutrition

Serving: 4g | Calories: 660kcal | Carbohydrates: 5g | Protein: 32g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 254mg | Sodium: 788mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1172IU | Vitamin C: 28mg | Calcium: 465mg | Iron: 2mg

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