All, Recipes

Cowboy Chili Sausage Hotdogs

Bridget Maloney

Ingredients:

  • Eckrich® Original Skinless Smoked Sausage Rope
  • 1 15 Ounce Can Chili With Beans
  • 2 14 Ounce Packages Eckrich® Original Skinless Smoked Sausage Rope
  • 5 Strips Eckrich® Hickory Smoked Bacon, Cooked And Chopped
  • 2 Green Onions, Sliced Thin
  • 1/2 Cup Shredded Cheddar Cheese
  • 2 Tbsps. Vegetable Oil, For Brushing Grill Grates
  • 4 6 inch Sub Rolls, Split
  • 1/4 Cup Sweet Barbecue Sauce
  • 1/4 Cup Spicy Brown Mustard

Directions:

  1. Cook chili in a small saucepan until fully heated through. Keep hot until ready to use.

  2. Preheat grill to medium-high heat and brush grates with oil.

  3. Grill sausages until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.

  4. Grill rolls, split-side-down, until lightly toasted, about 1 to 2 minutes.

  5. Serve grilled sausages in toasted rolls and top with chili, cheese, bacon, barbecue sauce, mustard and green onions.