Description
Summer is for grilling, especially hot dogs. Highlight summer fruit in a sweet mango pineapple chutney with a hint of spiciness from the red pepper flakes.
Ingredients
Scale
For the mango chutney:
- 3 mangoes, peeled, cubed
- 1/2 cup dried pineapple, chopped
- 1 tablespoon sugar
- 1/2 cup white vinegar
- 1 medium yellow onion, chopped
- 1/2 cup golden raisins
- 1/4 teaspoon ginger powder
- 1/4 teaspoon dried mustard powder
- 1/4 teaspoon hot red pepper flakes (optional)
- Salt, to taste
For the chipotle aioli:
- (Find the recipe in the link above)
For assembly:
- 4 hot dog buns (we used pretzel buns)
- 4 pork sausages
- Green onion, chopped (for garnish)
- Cilantro, chopped (for garnish)
Instructions
Make the mango chutney
- In a pot over high heat, combine mango, sugar and vinegar. Bring to a boil. Add in remaining chutney ingredients and reduce to medium heat; simmer for 45 minutes, stirring occasionally, until mango breaks down and thickens.
Make the chipotle aioli
- Combine all chipotle aioli ingredients in a bowl. Chill.
Grill the sausage
- Light your Big Green Egg (or regular grill) and bring to 400F. Cook sausages over direct heat for 30 minutes or until cooked through.
- Toast your pretzel buns on the grill over indirect heat for one minute per side or until lightly browned.
- Assemble sausage dogs with buns, sausage, mango chutney, a drizzle of chipotle aioli and green onion and cilantro for garnish.
- Category: Main