clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Andouille Dogs with Jalapeño Coleslaw

Grilled Andouille Dogs with Jalapeño Coleslaw

  • Author: Jess Pryles
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 6 1x



6 links of Andouille Smoked Sausage

6 x bolillo rolls (or similar)

1/2 of a green cabbage

1 carrot

3 jalapeno peppers

1/2 cup mayonnaise

1/4 cup cider vinegar

2 teaspoons kosher salt

1 teaspoon hot sauce

1 tablespoon sugar

3/4 cup bbq sauce


  1. Start by making the coleslaw. Peel and shred the carrot and place into a large bowl. Use a mandoline or knife to slice the cabbage into thin strands. Add to the bowl. Deseed and de-stem the jalapeno peppers, then slice thinly and add to the bowl. In a jar, combine the mayo, cider vinegar, salt, sugar and hot sauce. Shake vigorously to combine well. Pour over the cabbage mix and toss everything to combine well.
  2. Light a grill for medium heat cooking, about 400f.
  3. Slice the andouille sausage in half lengthwise.
  4. Grill the sausage halves directly over heat, flipping every 2-3 minutes, until they have warmed through and the cut side has developed a nice char.
  5. To assemble – slice the bolillo rolls in half lengthwise. Spread one heaped tablespoon of bbq sauce on the top half of the bun. Spoon a generous amount of jalapeno coleslaw on the bottom half of the bun. Layer with two slices of grilled sausage and serve immediately.
  • Method: Grilling
  • Cuisine: cajun

Keywords: hot dog, andouille, cajun, grilling