Caramelized Onion Sausage dogs

Serves:
8 sausage dogs
Prep Time:
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Caramelized Onion Sausage Dogs
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You’ve never had a hot dog like this! These Caramelized Onion Sausage Dogs are spicy, sweet, savory, and perfect for a casual BBQ hang. Don’t forget the cream cheese (seriously)!

Ingredients

2 (14 oz.) packages Zatarain’s Smoked Andouille Sausage
8 hot dog buns
8 ounces softened cream cheese
Fresh parsley, garnish

Easy Caramelized Onions:

3 medium Vidalia onions, sliced
3 tablespoons butter
½ teaspoon kosher salt
1/3 cup cola (not diet)

Crispy Onion Strings:

1 small Vidalia onion, sliced thin
1 cup milk
1 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups vegetable oil, for frying

Directions

1) To make the caramelized onions, add butter and sliced onions to a large skillet over medium heat. Season with salt and let cook, stirring occasionally, for 20-25 minutes until onions cook down and start to brown.

After they have started to brown, add cola to the skillet and stir. The cola will quicken the caramelization process and give them more sweetness and color. Continue to cook and stir onions until they reach the desired color and flavor. Keep warm until serving.

2) To make crispy onions, slice onions very thin and soak in milk for at least 15 minutes. In a small bowl, whisk together flour, salt, chili powder, and pepper. Remove onions from the milk and let any extra liquid drip off. Then add to flour bowl and toss to coat.

Fry the onions strings in small batches in 350˚F oil. Fry for 2-3 minutes until onions are very crispy. Remove and let drain on a few paper towels. Repeat until all your onion strings are fried.

3) To make sausage dogs, cut andouille sausages in half and grill for 3-4 minutes per side over direct heat until the sausages are hot and have some nice grill marks.

Toast buns and add about an ounce of softened cream cheese to each bun. Then add your grilled sausage and top with a generous amount of the caramelized onions. Sprinkle each dog with crispy onions and fresh parsley. Serve warm.