Ingredients:
1 package Premio Chorizo Sausage
Applewood smoked bacon
Fresh cilantro chipotle lime aioli (mayonnaise, chipotle chili powder and fresh lime juice)
Cotija cheese
5 hot dog buns
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Greg's Southwest Street Dog:
1. Preheat grill. In a pan, add bacon and cook until crisp. Remove from pan and transfer to a plate covered with paper towel.
2. Grill pineapple for some caramelization. Grill Premio Sausage according to package instructions.
3. Whisk together 1/2 cup mayonnaise, fresh lime juice from 1 lime and 1/2 tsp. chipotle chili powder, and transfer to a squeeze bottle. Crumble cooked bacon.
4. Place hot dog buns on grill to toast. Place sausage in toasted bun and top with chipotle lime aioli. Add crumbled bacon, crumbled Cotija cheese and top with coarsely chopped cilantro.
SERVES: 5
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