Andouille Sausage Dogs with Sriracha Jalapeño Slaw
Let's get grilling
1
Spicy Sriracha Jalapeño Slaw:
In a medium bowl, blend together mayonnaise, rice wine vinegar, Sriracha hot sauce, jalapeño and toasted sesame seeds. Add cabbage, blend well and refrigerate for 1 hour.
In a medium bowl, blend together mayonnaise, rice wine vinegar, Sriracha hot sauce, jalapeño and toasted sesame seeds. Add cabbage, blend well and refrigerate for 1 hour.
2
Instructions
Prepare grill for medium high heat. Grill sausages for approximately 5 minutes, turning frequently for even browning. Remove from heat, place sausages on buns and top with an even portion of Spicy Sriracha Jalapeño Slaw.
Prepare grill for medium high heat. Grill sausages for approximately 5 minutes, turning frequently for even browning. Remove from heat, place sausages on buns and top with an even portion of Spicy Sriracha Jalapeño Slaw.
Cooking for 6 people
Ingredients
Main Ingredients
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Andouille sausage links
6
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hot dog buns
6
-
Spicy Sriracha Jalapeño Slaw
2 cup
Spicy Sriracha Jalapeño Slaw
-
mayonnaise
0.5 cup
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rice wine vinegar
2 tbsp.
-
Sriracha hot sauce
2 tbsp.
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jalapeño (stem removed, halved and thinly sliced)
1
-
toasted sesame seeds
1 tbsp.
-
cabbage (thinly sliced)
0.5 head
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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