Don’t let the summer end without trying these Mexican-style hot dogs. Pickled jalapeños are optional but highly recommendable to add into the pico de gallo for flavour and an extra kick.
Ingredients for the hot dogs:
- 4 hot dog buns
- Your choice of sausage:: 4 wieners (pork or chicken) or vegan sausages
- Mayonnaise (or vegan mayo)
- See our Pico de gallo recipe.
- Chopped pickled jalapeños added into the Pico de gallo are optional
- Yellow mustard
Make the Pico de gallo, follow our recipe and set aside.
In a charcoal grill, gas grill or grill pan in the stovetop, cook the sausages at high heat, constantly flip so they get evenly cooked in all sides. Cook until grill marks appear.
Open the buns and toast in the grill or pan at medium heat for approximately 1 minute on each side.
Assemble the hot dogs: Spread a thin layer of mayonaisse in the cut side of the buns. Nestle sausages in the buns, drizzle some mustard and ketchup.Top off with a few spoons of Pico de gallo but add it right before you are ready to eat. (The juice of the lime and tomato will soak the buns a bit so hurry up!) Enjoy with a side of chips or French fries.