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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.
Author: Gaby Dalkin


  • 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


  • 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 jalapeƱo 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.