BBQ Sausage Seasoning Recipes

We’re giving a whole new meaning to the hot dog by adding some spice to your hot dog selections for this summer.

We’re sharing three loaded dogs that will bring the fire to your cooking…besides the grill. Below, you’ll find instructions for stuffed chorizo ​​rolls with chimichurri and pickled red onions (aka choripan); sausage with kale pesto and cherry chili relish; and Chinese sausage with Korean gojuchang seasoning and scallion salad.

Lamb with Kale Pesto and Cherry Chili Relish

Let this Portuguese sausage shine. Simply slather a toasted bun with our Kale Pesto, add grilled sausage and scoop up our super spicy cherry pepper relish.

Lamb with Kale Pesto and Cherry Chili Relish. Photo by Olivia Vanni

For the cabbage pesto:
2 c. tightly packed cabbage leaves, cleaned and trimmed
½ c. olive oil
¼ c. grated parmesan
¼ c. walnuts
1 clove of garlic, peeled
1 T. white wine vinegar or lemon juice
1 t. salt
½ tsp ground pepper

In a food processor, blend all ingredients on high speed until well combined.

For cherry pepper flavor:
12-15 jarred pickled cherry peppers, diced and seeded to your seasoning preference
½ c. cherry pepper pickling liquid
1 T. honey
1 small white onion, diced

In a saucepan, combine the ingredients. Place over high heat, bring to the boil and then simmer for two minutes. Remove from heat and refrigerate overnight.


An Argentinian staple, this sandwich calls for placing grilled chorizo ​​in a toasted bun, slathering it with flavorful, herby chimichurri sauce, and topping it with pickled red onions.

Chorizo ​​with chimichurri sauce and pickled red onion. Photo by Olivia Vanni

For the chimichurri:
1 tsp fresh cilantro
1 tbsp fresh flat-leaf parsley
Juice of ½ lime
2 T. red wine vinegar
½ c. olive oil
4 cloves of garlic
1 t. salt
½ t. ground red pepper flakes

In a food processor, blend all ingredients on high until well combined.

For the pickled red onion:
1 medium red onion, thinly sliced
1 c. distilled white vinegar
½ c. water
½ t. granulated sugar
½ t. salt

In a small saucepan, bring the vinegar, water, salt and sugar to a boil. Remove from heat and let cool for 5 minutes.

In a large jar, combine the sliced ​​onion and the heated pickling liquid. Refrigerate overnight.

Chinese sausage with gojuchang and green tea

This sandwich strikes a complex balance of sweet, salty, and spicy. Place a grilled Chinese sausage on a toasted bun, slather it with hot gojuchang sauce and top it off with a heaping helping of green tea.

Chinese sausage with gojuchang and green tea. Photo by Olivia Vanni

For the green tea salad:
1 tsp green tea, thinly sliced ​​on the bias
2 T. rice wine vinegar
1 T. honey
1 t. sesame oil
1 t. salt
½ t. black pepper

In a bowl, mix all the ingredients.