TAILGATE ANDOUILLE HOT DOGS

By Matt Moore, author of Serial Griller

A hot handheld sausage grilled up on your HERO with plenty of onions, peppers, and mustard is the perfect complement to an adult beverage and a day of cheering on your favorite sports team.  Our opinion?  The spicier the andouille, the better.

Prep Time:  10 minutes
Cook Time:  50 minutes

Yields:  4 main course servings

4 andouille sausage links, sliced vertically in half careful not to pierce casing on bottom side
1 Vidalia onion, cut into ½ inch slices
1 green Bell pepper, cut into ½ inch slices
1 Tbsp. canola oil
1 tsp. Creole Seasoning
4 hot dog style buns
1 cup Creole mustard 

FIRST Combine the first 5 ingredients into a zip-top plastic bag, toss to coat and store in a cooler until ready for use.

NEXT Using HERO Grill instructions, light charcoal pod, and prepare grill for cooking.  Onions and peppers on the grill first, cooking for 6 - 8 minutes per side until evenly charred and tender.  Place sausages cut side down and grill 5 minutes, undisturbed, flip and cook an additional 3 minutes.  Remove onions, peppers, and sausages from the grill.  Place buns, cut side down on grill and toast 1 - 2 minutes.

LAST Assemble hot dogs by generously coating grilled buns with Creole mustard.  Add sausages and top with onions and peppers - additional mustard can be served on the side.