Tasty Tailgate: Andouille Hot Dogs

Football season is upon us once again, and with it comes tailgate gatherings. We have brought back our Tasty Tailgate series for another year, sharing recipes from top Dawgs in the food and beverage industry.

Today’s recipe comes courtesy of two Bulldogs: Matt Moore (BBA ’05) and Davis Knox (BBA ’98). Matt creates updated Southern dishes with influences from Middle Eastern and Mediterranean cuisines. In addition to being a chef and author, he is also a pilot, entrepreneur, musician and adventurer.

Davis Knox (BBA ’98), founder and CEO of Fire and Flavor, makes grilling products found in national retail chains like Walmart, Lowe’s and Publix. Davis and Matt partnered on this recipe to create a fantastic tailgate dish that features Fire and Flavor products like the HERO grill.

Prep Time: 10 minutes
Cook Time: 50 minutes

Yields: 4 main course servings

Ingredients

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 tablespoon canola oil.
1 teaspoon Creole seasoning.
4 hot dog style buns.
1 cup Creole mustard.

Instructions

1. Combine the first 5 ingredients in a zip-top plastic bag and toss to coat.
2. Store in a cooler until ready for use.
3. Using your HERO Grill instructions, light charcoal pod and prepare grill for cooking.
4. Onions and peppers on the grill first. Cook for 6 – 8 minutes per side until evenly charred and tender.
5. Place sausages cut side down and grill 5 minutes, undisturbed, then flip and cook an additional 3 minutes.
6. Remove onions, peppers and sausages from the grill.
7. Place buns, cut side down, on grill and toast 1 – 2 minutes.
8. Assemble hot dogs by generously coating grilled buns with Creole mustard.
9. Add sausages and top with onions and peppers; additional mustard can be served on the side!

You can enjoy more of Matt’s recipes by checking out one of his bestselling cookbooks!