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Sausage Dogs
with pineapple salsa / corn and green bean salad

Active: 40 min Total: 40 min
These are not your traditional hot dogs. We were in search of a bold twist on the classic grilled favorite so we swapped out ketchup for Sriracha mayonnaise and pickle relish for pineapple salsa.
Smarts: Use your favorite sausage for these "dogs." Pre-cooked or smoked sausage links will cook quickly since they just need to heat through, but raw sausage links are also great - just allow a bit more time to cook them all the way through.


Sausage Dogs with Pineapple Salsa and Sriracha Mayo:
  • Mayonnaise - 6 Tbsp
  • Sriracha - 2 tsp (sub any hot sauce)
  • Lime juice - 1 tsp
  • Jalapenos - 1 , diced
  • Shallots - 2 cloves , diced
  • Pineapple, fresh - 1 cup , finely diced
  • Vinegar, rice - 2 tsp
  • Sausage, any smoked or pre-cooked - 4 links (sub any raw sausage links)
  • Hot dog buns - 4
Corn and Green Bean Salad:
  • Green beans - 12 oz , 1” / 2.5 cm pieces
  • Corn kernels, fresh or frozen - 1 cup
  • Parsley - 2 tsp , chopped
  • Vinegar, apple cider - 2 tsp
  • Oil, olive - 2 tsp


  1. Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
  2. Jalapenos / Shallots / Green beans - Prep as directed. Combine jalapenos and shallots in one container. Store green beans in a separate container. (Can be done up to 5 days ahead)
  3. Corn - If using fresh corn, slice off cobs. (Skip if using frozen corn) (Can be done up to 5 days ahead)
  4. Pre-cook green beans and corn - Place green beans in a microwave safe container. Cover with a damp paper towel and microwave on high until bright green and nearly tender, 3 to 4 minutes. Add corn and continue cooking until both green beans and corn are tender, 1 to 2 minutes more. (Can be done up to 5 days ahead)
  5. Pineapple / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  6. Make salad - Whisk together parsley, apple cider vinegar, and olive oil. Add green beans and corn. Refrigerate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

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  1. If cooking on a grill: Heat grill to 500F / 260C degrees.
  2. Combine jalapenos, shallots, and pineapple. Toss with rice vinegar. Set aside while cooking sausage.
  3. {grill}: When grill is hot, brush grates with some oil. Grill sausages over direct heat until they are heated through and have grill marks on all sides. (Note: If using raw sausage links, grill until sausages are cooked all the way through.) If you’d like, you can toast the hot dog buns on the grill in the last few minutes of cooking.
  4. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush with some oil. Add sausages and cook on all sides until heated through and golden brown on the outside. (Note: If using raw sausage links, continue cooking until sausages are cooked all the way through.)
  5. {stovetop}: When sausages are nearly done, toast hot dog buns.
  6. Give corn and green bean salad a stir and season with some salt and pepper.
  7. Fill hot dog buns with sausages. Top with salsa and Sriracha mayo at the table. Enjoy corn and green bean salad on the side.



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