Elevate your hot dog game with Burnt Ends Dogs, where succulent, smoky sausage is simmered in rich barbecue sauce and topped with tangly cole slaw for an irresistible fusion of flavors.
Burnt Ends Dogs
Makes 8
Ingredients
- ½ cup Barbecue Dry Rub (recipe follows)
- 1½ pounds smoked sausage*, cut into 2-inch pieces
- 1 (18-ounce) bottle barbecue sauce
- ¼ cup honey mustard
- 2 tablespoons Dijon mustard
- 1 small yellow onion, sliced
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt, divided
- 2 cups coleslaw mix
- ¼ cup sliced green onion
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic salt
- 8 brioche hot dog buns
Barbecue Dry Rub
- ¼ cup firmly packed light brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
- ¼ teaspoon ground red pepper
Instructions
- Preheat oven to 400°.
- Heat a large grill pan over medium heat.
- Sprinkle Barbecue Dry Rub all over sausage. Add to pan, and cook, turning occasionally, until golden brown and crispy, 8 to 10 minutes.
- In a medium cast-iron skillet, whisk together barbecue sauce and mustards. Add sausage, turning to coat.
- Bake, stirring occasionally, until sauce is slightly thickened and bubbly and sausage ends are crisp, 25 to 30 minutes.
- Meanwhile, heat same grill pan over medium heat.
- In a medium bowl, combine yellow onion, oil, and ½ teaspoon kosher salt. Add to pan, and cook, stirring occasionally, until browned and tender, 15 to 20 minutes.
- In another medium bowl, stir together coleslaw mix, green onion, mayonnaise, vinegar, and remaining ¼ teaspoon kosher salt until well combined.
- In a small bowl, stir together melted butter and garlic salt, and brush onto buns. Add buns to pan, and cook, turning occasionally, until golden brown and warm, 5 to 7 minutes. Place sausage in buns, and top with yellow onion and coleslaw mixture.
Barbecue Dry Rub
- In a medium bowl, stir together all ingredients until combined. Store in an airtight container.
Notes
*We used Conecuh Hickory Smoked Sausage.
