Cheesy Chorizo Hot Dogs Baconnaise

These Cheesy Chorizo Hot Dogs with Baconnaise are my secret weapon for grilling season when I really want to wow a crowd. Smoky spicy chorizo meets rich homemade baconnaise and a pile of gooey cheese all layered inside a perfectly toasted bun. If you love big bold flavors with a touch of comfort food nostalgia this recipe will become your go-to summer hit.

I whipped these up one Saturday for a backyard barbecue and people are still talking about them months later. That homemade baconnaise really does turn heads and no one can believe how simple it is.

Ingredients

• Chorizo sausages: brings a kick of spice and juicy texture choose fresh chorizo links from the butcher for best results
• Jack cheese: melts beautifully for ultra gooeyness pick up a block and shred it yourself for extra creaminess
• Hot dog buns: soft pillowy buns help catch every drop of baconnaise try bakery fresh if available
• Bacon: adds crispy smoky notes thick cut is ideal for the best texture
• Egg yolks: make the baconnaise extra creamy use fresh eggs for safety and richness
• Dijon mustard: adds tanginess and a little bite choose smooth Dijon for better blending
• Lemon juice: brightens the baconnaise fresh squeezed will give the sharpest flavor
• White vinegar: provides just the right acidity plain distilled vinegar works well
• Chives: bring a gentle onion note look for fresh green chives with no yellowing
• Jalapenos: add mild heat and slight crunch pick firm shiny peppers for best flavor
• Red onion: gives mild sweetness and pretty color slice thin for fast sautéing

Step-by-Step Instructions

Preheat the Grill:

Heat your grill to high about four hundred degrees and place a cast iron skillet on to preheat two minutes before you start cooking. This helps everything cook quickly and evenly.

Make Crispy Bacon:

Chop bacon into small pieces and cook in your skillet until deeply golden and crispy which should take about eight to ten minutes. Stir every so often to prevent sticking then use a slotted spoon to transfer the bacon onto a plate lined with paper towels. Be sure to reserve the rendered bacon fat in the skillet as this is the key to flavor in your baconnaise.

Prepare Baconnaise Base:

Let the bacon fat cool until just warm then measure out half a cup. If you do not have enough bacon fat supplement with a bit of canola oil. In a mixing bowl place your egg yolks Dijon mustard lemon juice and vinegar.

Emulsify Baconnaise:

Blend the mixture with an immersion blender until thick creamy and pale yellow. This emulsification step creates the signature creamy texture of your spread.

Fold in Bacon and Chives:

Once your base is ready gently stir in the reserved crispy bacon bits and freshly snipped chives. Mix well so every bite gets a hit of smoky crunch and fresh flavor.

Grill the Chorizo:

Place chorizo sausages on the hot grill and cook for ten to fifteen minutes turning halfway through so they cook evenly. Use a meat thermometer to confirm they have reached an internal temperature of one hundred sixty five degrees for food safety. Let them rest for a few minutes before assembling.

Sauté Jalapenos and Red Onion:

While the chorizo rests slice your jalapenos and red onion thin. Sauté them in the reserved bacon skillet for five to six minutes until just softened and fragrant.

Melt the Cheese:

Sprinkle your shredded jack cheese over the sautéed vegetables with a small splash of oil. Stir constantly over medium heat until everything becomes irresistibly gooey and smooth.

Assemble the Hot Dogs:

Line up your hot dog buns and spread a generous layer of baconnaise inside each one. Add the grilled chorizo sausage then top with the molten cheese and sautéed vegetables. Serve these right away while everything is hot melty and packed with flavor.

Pin it

My favorite part of this recipe is the simple homemade baconnaise. I remember the first time I served this sauce at a cookout my family finished it straight from the bowl before the hot dogs even hit the grill. Now it is pretty much mandatory anytime I fire up the barbecue.

Storage Tips

If you are lucky enough to have leftovers keep the chorizo the baconnaise and the sautéed veggies in separate airtight containers in the fridge. The baconnaise will last for up to three days and actually tastes even better after a night as the flavors meld. Warm the sausages and veggies up gently before assembling so the cheese melts again.

Ingredient Substitutions

If you want less heat swap out the chorizo for a milder sausage or use turkey chorizo for a leaner meal. Any cheese with good melting quality works well though cheddar or pepper jack will both be delicious. If you cannot find chives a little finely sliced green onion brings a similar punch.

Serving Suggestions

Pile the hot dogs high with extra fresh chives pickled jalapenos or even some crisp lettuce for freshness. These are incredible with homemade potato chips or classic coleslaw on the side. For a fancier spread set up a hot dog bar with all the toppings so guests can build their own.

A Bite of Grilled History

Hot dogs are classic American cookout fare and this recipe takes inspiration from both Spanish and Mexican flavors with chorizo and baconnaise. The idea for baconnaise brewed up after tasting bacon mayo in a cafe on my travels and now it is my go-to for any sandwich or grilled dish needing a smoky creamy finish.

Frequently Asked Questions

→ How do I prevent the chorizo from drying out while grilling?

Grill chorizo over medium-high heat and flip halfway through. Let them rest briefly before assembling to retain moisture.

→ What is baconnaise and how is it made?

Baconnaise combines crispy bacon, rendered bacon fat, egg yolks, dijon, lemon juice, and vinegar, whipped until creamy with chives folded in.

→ Can I use a different type of sausage?

Yes, try spicy or mild sausages, or even turkey or chicken chorizo for a lighter take. Adjust grilling time as needed.

→ Which cheese melts best for these hot dogs?

Jack cheese delivers great melt and mild flavor, but cheddar or pepper jack are also delicious alternatives for extra zing.

→ What toppings add brightness or crunch?

Sautéed jalapeños, red onions, pickled onions, or fresh herbs can add both tang and texture to your gourmet hot dogs.