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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
  1. Preheat your charcoal or gas grill and let it heat up
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle the Guacamole Chorizo Sausage Dogs with some cherry tomatoes and queso fresco and serve immediately.