Grilled Andouille with Grilled Pepper Relish

Gourmet hot dogs are something that hasn't found it's way to Arkansas. In New Orleans, however, you have Dat Dog. Here's a recipe that would feel right at home on that menu.

1 large red bell pepper, halved

1 jalapeno, halved and seeded

1/4 cup chopped dill pickles

2 tablespoons chopped bread-and-butter pickles

2 tablespoons finely chopped white onion

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

4 andoulle sausages (3 ounces each)

2 tablespoons mayonnaise

2 tablespoons Creole mustard

4 hot dog buns

Preheat grill to medium-high heat (350-400℉).

Grill bell pepper and jalapeno, turning occasionally, until blistered and tender, 10 to 15 minutes. Remove from gril, and let cool slightly. Finely chop bell pepper and jalapeno, removing skins, if desired.

In a small bowl, stir together the chopped peppers, all pickles, onion, salt, cumin, chili powder, dry mustard, and cayenne.

Grill andouille, turning occasionally, until golden and heated throguh, 15 to 20 minutes.

In a small bowl, stir together mayonnaise and Creole mustard; spread onto buns. Top with andouille and grilled pepper relish

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Enjoy!!!

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