Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- FOR THE DOGS:
- 8 whole Polish Sausage Links
- 8 whole Hot Dog Buns
- 2 whole Ripe Avocados, Peeled, Pitted And Sliced Thin
- FOR THE MANGO SALSA:
- 1 whole Ripe Mango, Peeled, Pitted And Diced
- 1 whole Small Red Onion, Diced
- 1 whole Small Red Bell Pepper, Seeded And Diced
- ¼ cups Chopped Cilantro
- 1 whole Serrano Chile, Seeded And Minced
- 1 Tablespoon Olive Oil
- Salt And Pepper
- FOR THE PINEAPPLE MUSTARD TOPPING:
- ⅔ cups Chopped Fresh Pineapple
- 1 clove Garlic, A Small One
- 1 Tablespoon Honey
- ½ cups Dijon Mustard
Preparation Instructions
Preheat the grill to high heat.
Diced and combine all of the ingredients for the mango salsa in a bowl. Toss and set aside.
Using a food processor, puree the pineapple chunks, garlic, honey and Dijon mustard until smooth.
Open the buns and grill them face-down for 1 minute. Remove from heat.
Grill the sausages for 5-8 minutes, rotating them a couple of times for even char marks.
Place the sausages on the buns and top with mango salsa, pineapple mustard and fresh sliced avocado.
