Cheesy Chorizo Hot Dogs Baconnaise (Print Version)
# Ingredients:
→ Sausages and Buns
01 -
4–6 chorizo sausages
02 -
4–6 hot dog buns
→ Cheese
03 -
120 g jack cheese, shredded
→ Baconnaise
04 -
150 g bacon, chopped
05 -
2 egg yolks
06 -
1 tablespoon Dijon mustard
07 -
2 teaspoons lemon juice
08 -
2 teaspoons white vinegar
09 -
Canola oil, as needed
10 -
2 tablespoons chives, finely chopped
→ Vegetable Toppings
11 -
1 jalapeño, sliced
12 -
0.5 small red onion, thinly sliced
# Instructions:
01 -
Preheat the grill to high heat (204°C). Place a cast iron skillet on the grill two minutes before cooking to preheat.
02 -
Add chopped bacon to the hot skillet. Cook over medium heat, stirring occasionally, until crispy, about 8–10 minutes. Remove bacon with a slotted spoon and reserve the rendered fat. Let the fat cool.
03 -
Crumble the cooled, crispy bacon. In a medium bowl, combine 120 ml (1/2 cup) cooled bacon fat (top up with canola oil if needed), egg yolks, Dijon mustard, lemon juice, and white vinegar. Use an immersion blender to emulsify until thickened and pale. Gently fold in the reserved bacon and chopped chives to finish the baconnaise.
04 -
Brush grill grates lightly with oil. Grill chorizo sausages for 10–15 minutes, turning halfway, until cooked through and an internal temperature of 74°C is reached. Rest sausages briefly.
05 -
Return the skillet to medium heat. Add jalapeño and red onion. Sauté for 5–6 minutes until softened and lightly caramelized.
06 -
Add a small amount of oil to the same skillet. Add shredded jack cheese; stir constantly over low heat until fully melted and gooey. Remove from heat immediately.
07 -
Place hot dog buns on plates. Spread each with baconnaise, add a grilled chorizo sausage, spoon over melted cheese, and top with sautéed jalapeño and red onion. Serve at once.
# Notes:
01 -
Prepare the baconnaise a few hours ahead to deepen its flavor. Always check chorizo doneness with a thermometer—ensure it reaches 74°C for safety.
02 -
For added heat, replace jack cheese with pepper jack or garnish with extra jalapeños. Swap turkey chorizo for a lighter option or add pickled onions for acidity. Toppings can be customized.