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Sausage Dogs
with pineapple salsa / corn and green bean salad

Active: 40 Total: 40

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. This meal was last featured in 2018.
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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Cilantro - 2 tsp, chopped
  • Vinegar, apple cider - 2 tsp
  • Oil, olive - 2 tsp

Nutrition Facts

Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  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 / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  6. Make salad - Whisk together cilantro, 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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Make

  1. Heat grill to 500F / 260C degrees.

  2. Combine jalapenos, shallots, and pineapple. Toss with rice vinegar. Set aside while cooking sausage.

  3. 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. Give corn and green bean salad a stir and season with some salt and pepper.

  5. Fill hot dog buns with sausages. Top with salsa and Sriracha mayo at the table. Enjoy corn and green bean salad on the side.

Prep

  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 / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  6. Make salad - Whisk together cilantro, 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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Make

  1. Combine jalapenos, shallots, and pineapple. Toss with rice vinegar. Set aside while cooking sausage.

  2. 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.)

  3. When sausages are nearly done, toast hot dog buns.

  4. Give corn and green bean salad a stir and season with some salt and pepper.

  5. Fill hot dog buns with sausages. Top with salsa and Sriracha mayo at the table. Enjoy corn and green bean salad on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (19)
Gluten-free (1)
Paleo (2)
Vegetarian (11)

Most Helpful

Subbed different kinds of mushrooms for the black beans. Pretty tasty, flavorful option for lunches.

By: Angela
Posted: Jul 07, 2022
Diet: Vegetarian
1 Helpful

15 reviews

Beans salad was ok, but could have used more flavor. Pineapple salsa was excellent! We picked good sausages, so they were definitely tasty. :-)

By: Jennifer
Posted: Aug 06, 2022
Diet: Original
0 Helpful

The grains and veggies were good, the salsa was excellent, but I do not like a mayo based dressing.

By: Caitlin
Posted: Jul 31, 2022
Diet: Vegetarian
0 Helpful

The condiments were just meh. I was the only one who ate them and the rest of the family had mustard. We used our favorite KS brats though so dinner was just fine.

By: Andrew
Posted: Jul 13, 2022
Diet: Original
0 Helpful

Really didn’t love the salad.

By: Brittany
Posted: Jul 10, 2022
Diet: Original
0 Helpful

Made it with vegan sausage and Mayo and it was delicious!

By: Delaney
Posted: Jul 10, 2022
Diet: Paleo
0 Helpful

Dogs were great... Salad was meh. Could have doctored it up a bit but was a busy weeknight meal

By: Brian
Posted: Jul 08, 2022
Diet: Original
0 Helpful