For July 4th, would you like more than ketchup or mustard on your hot dogs?
Zatarain’s asked six home chefs to take hot dogs to the next level, with these 6 regional recipes.
They used Zatarain’s Cajun Style and Andouile Smoked Sausages, 100% pork sausages with no artificial colors or flavors, no byproducts or MSG; and gluten free.
Zatarain’s Smoked Sausages (photo #3) are available at Sam’s Club, select grocery stores across the country and coming soon to Kroger.
But the recipes will work with any frankfurters.
After all, a frankfurter is a just thinner pork sausage with somewhat different seasonings, parboiled and ready to eat.
(Franks need only be heated in hot water for about eight minutes, which prevents the skin from bursting. Those of us who like them more crisp with the skin burst use direct heat: broiler, fry pan or grill.)
Colorado: Nick Evans, otherwise known as Macheesmo, is paying homage to Denver’s favorite hot dog stand, Biker Jim’s, with his take on their classic hot dog: grilled and served with caramelized onions and cream cheese (photo #2).
Kansas City: Kasim Hardaway is adding the taste of his hometown to his rendition of a grilled sausage dog with classic Kansas City BBQ sauce. It’s topped with crispy onion straws and served with classics like baked beans and coleslaw.
New Orleans: Yvette Jemison of Y Delicacies combines Cajun classics with a Grilled Andouille Dog topped with jambalaya with a pickled trinity topping* (photo #1).
Southern California: Derek Campanile of Dad with a Pan was inspired by the flavorful Mexican street corn that’s become an ubiquitous snack throughout the Golden State. He created an Andouille Elote Dog topped with seasoned grilled corn, a cilantro aïoli and cotija cheese.
South Florida: Robyn Lindars of Grill Girl highlights the Caribbean and Cuban influences in her state with a recipe perfect for the hot summer: a grilled Andouille sausage dog topped with mango and black bean salsa.
Texas: Jess Pryles, a self-proclaimed hardcore carnivore and Texan by choice, is putting her Texas spin on Zatarain’s Andouille Smoked Sausage: perfectly grilled, stuffed into a BBQ-sauce-lathered Mexican bolillo roll and topped with a spicy jalapeño slaw.
*The holy trinity of Cajun and Creole cooking comprises bell pepper, celery and onion. While this combination is cooked as the base of most savory dishes Cajun and Creole main dish, in this recipe you can pickle them in as little as one hour for a delicious garnish.