Andouille Sausage Dog

1. 1
   prep

   Prep the vegetables.

   1.Peel and thinly slice the onion.

   2.Remove seeds and thinly slice the bell pepper.

   3.Drain and roughly chop the pickled peppers.
2. 2
   saute · ~10 min

   Sauté the onions and peppers.

   1.Heat half the oil in a skillet over medium heat.

   2.Add the sliced onion and bell pepper with a pinch of salt.

   3.Cook, stirring occasionally, until softened and lightly charred at the edges, about 8-10 minutes.

   TIPLet them sit undisturbed for the first 2 minutes to get some color before stirring.
3. 3
   grill · ~7 min

   Grill the sausages.

   1.Brush the andouille sausages lightly with the remaining oil.

   2.Place them on a hot grill pan or skillet over medium-high heat.

   3.Cook for 5-7 minutes, turning occasionally, until heated through and nicely charred in spots.

   TIPAndouille is already smoked and fully cooked — you're just reheating and adding char.
4. 4
   grill · ~1 min

   Toast the buns.

   1.Open the buns and place them cut-side down on the same hot pan.

   2.Toast for 30-60 seconds until golden and warmed through.
5. 5
   assemble

   Build the dogs.

   1.Spread a generous half-tablespoon of creole mustard inside each toasted bun.

   2.Nestle a grilled andouille sausage into each bun.

   3.Pile the sautéed onions and peppers generously on top.

   4.Finish with a scattering of pickled peppers.

   TIPWarm the buns well — a cold bun ruins a perfectly grilled sausage.
6. 6
   serve

   Serve immediately.

   Serve the assembled andouille sausage dogs right away while the sausages are hot and the buns are still warm.

   TIPPass extra creole mustard and hot sauce at the table for those who want more kick.

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