Made by

Cory Armstead of Let’s Plate It Up

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I’m taking sausage dogs up a notch with grilled Premio sausage, shredded Colby Jack cheese, fresh jalapeños, and garlic-parsley butter. I like getting a good char on the sausage, warming the buns, and bringing everything together while it’s still hot. It’s a simple combination with plenty of flavor.

Ingredients:

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1x

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•   Premio sausage
•   Colby Jack cheese (shredded)
•   Jalapenos (sliced)
•   hot dog buns
•   butter
•   garlic (minced)
•   parsley (chopped)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Shred the Colby Jack cheese, slice the jalapeños, and finely chop the parsley.
2. Split the Premio sausage lengthwise as shown in Cory’s preparation, taking care not to cut all the way through if keeping each sausage connected.
3. Place the sausage on a preheated grill and cook, turning as needed, until browned and fully cooked. Follow the package’s safe cooking instructions for the specific sausage variety.
4. While the sausage cooks, gently melt the butter and stir in the minced garlic and chopped parsley.
5. Warm the hot dog buns and spread the inside with the garlic-parsley butter.
6. Place the grilled sausage into each bun. Top with the shredded Colby Jack cheese and sliced jalapeños. Serve hot.