Our fire-pit version with mustard, diced onion, tomato, dill pickles and celery salt.
Recipe by Daniel
Ingredients
- Chicago-style sausages
- Brioche hot dog rolls
- Yellow mustard
- White onion, finely diced
- Tomato slices
- Dill pickles
- Pickled jalapeños, optional
- Celery salt
Method
- Cook the sausages over medium heat, avoiding fierce flames that split the skins. Cook through according to the sausage type and packet instructions.
- Lightly toast the rolls.
- Layer mustard, sausage, onion, tomato, dill pickles and optional jalapeños into each roll. Finish with celery salt.
Kitchen notes
Keep it fresh and crunchy. This is our brioche-roll variation; ketchup is optional and is not traditional.