Our take on the L.A. Dog levels up the bacon-wrapped street-food essential with the addition of our Melty Cheddar Chicken Sausage. Everything you love about this City of Angels classic is in this easy summer grilling recipe: crispy bacon, juicy sausage, and deliciously griddled peppers and onions. But the real secret’s in the sauce: a dash of gochujang adds a kick of Korean red chile and transforms your dijonnaise into bright, spicy aioli perfect for dipping.
SERVING MULTIPLIER:
1X
2X
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1 package Melty Cheddar chicken sausage
4 pieces thinly sliced bacon
4 soft sweet Hawaiian-style hot dog rolls (buttered, toasted, and held warm)
1 cup yellow onions, thinly sliced
8 tablespoons sweet roasted red peppers, in 1/2 inch dice
4 tablespoons jarred pickled jalapeño rings
2 tablespoons jarred pickled jalapeño juice
1 tablespoon dark brown sugar
pinch of Kosher salt
pinch of cracked black pepper
0.75 cup mayonnaise
0.25 tablespoon rice wine vinegar
0.25 tablespoon honey
0.75 tablespoon gochujang paste
1 clove garlic, minced
0.5 teaspoon sesame oil
0.5 tablespoon Dijon mustard
0.5 teaspoon togarashi spice
Instructions
Prep Time: 8 min | Cook Time: 15 min | Servings: 1
1
Make your aioli: Mix the mayonnaise, gochujang paste, rice wine vinegar, honey, sesame oil, garlic, Dijon mustard, and togarashi spice together in a bowl. Set aside.
2
Cook your sausage: Wrap each Melty Cheddar Chicken Sausage with one strip of bacon, securing the ends with toothpicks. Heat a non-stick pan over medium and sear until the bacon is crisp and golden on all sides and the sausage is heated through, about 6–7 minutes. Remove and keep warm.
3
Make the pepper-onion topping: Return the same pan (with bacon drippings) to the stove over medium and heat to a light smoke. Add onions and sauté until softened and slightly browned, about 5 minutes. Stir in roasted peppers, salt, pepper, and brown sugar, cooking until warmed through. Remove from heat and add pickled jalapeños and a splash of brine, then toss to coat.
4
Assemble the dogs: Open the warm buttered rolls and spread them evenly with 1 tablespoon of the aioli. Add the bacon-wrapped sausage, throw on the onions and peppers, and serve right away.
