Chorizo Hot Dogs with Baconnaise
Chorizo Hot Dogs with Baconnaise
Servings: 4 People
Ingredients
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