Andouille Sausage Dogs with Sriracha Jalapeño Slaw

Let's get grilling
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.
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.
Ingredients
Main Ingredients
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Andouille sausage links
6
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hot dog buns
6
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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
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toasted sesame seeds
1 tbsp.
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cabbage (thinly sliced)
0.5 head
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.

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