It’s Fourth of July time, so let’s break out the grill and give the traditional hot dog a break this holiday. We are making the ultimate foot long with grilled hot links and kielbasa sausage.
Not Really a Foot Long
Ok, so I lied. The title says “The Ultimate Footlong” when in fact were are dealing with 18 inches of goodness today.
You can actually use hot dog if you’d like, or any type of link sausage. But for this recipe I’m using a combination of kielbasa sausage and some good ol’ hot links.
The skin can tend to get a little tough and crispy so I like to use skinless sausage.
What is going to add great flavor is a roasted poblano. To do this, put it over the hot fire and rotate until it gets blistered. For easy peeling, throw it in plastic sack with a little water in it for a few minutes. The steam will release the skin so much easier.
Bring on the Meats
You will want to cut the sausage in half lengthwise before placing them on the indirect side of the grill. Leave it there for about 15 minutes to allow that smoke flavor to penetrate. Then you’ll move it to the direct heat side just long enough to crisp it up a bit.
Pro Tip: Take that resting, skinned and blistered poblano and lay it in bed with the meat to allow that smoke to penetrate it also.
The Big Bun
We’re not using any old hot dog bun for this masterpiece. Get you a large French Bread loaf and cut it in half then slather it with our flavored butter and place it on the grill to lightly toast.
Now it’s time to pull this all together layer that bread with some cheese and then lay the sausage down in a row of hot links and next to that a row of kielbasa- that way you’ll get one of each in every bite.
Top this with our special hot dog sauce (recipe below) and now it’s time to get everyone in the back yard and enjoy the festivities!
Ultimate Foot Long Hot Dog - Cowboy Kent Rollins
- ⅓ cup mayonnaise
- ⅓ cup spicy mustard
- ¾ cup diced onion
- ⅓ cup ketchup
- 1 tablespoon pickled jalapeno from jar
- 2 poblano peppers
- 1 14 oz package skinless Kielbasa sausage
- 1 16 ounce package Hot links
- ¾ stick butter melted
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 4 deli slices Provolone cheese
- 4 deli slices cheddar cheese
- 1 loaf French bread
- In a small bowl, whisk together the mayonnaise, spicy mustard, onion, ketchup and the pickled jalapeno. Cover and refrigerate for 1 hour or until ready to serve.
- Preheat the grill to hot and oil well. Rake the coals to one side.
- Place the peppers on the hot side of the grill and let cook until the skins blister, rotating as it cooks. Place the peppers in a plastic bag with a little water and seal. Let set for a few minutes to steam which will release the skins easier. Remove the skins and discard.
- Cut the sausage and hot links in half lengthwise and place the cut side down on the indirect side of the grill. Add a couple handfuls of a smoking wood to the coals (ie mesquite, apple, etc). Shut the grill lid and let it cook for about 10 to 15 minutes. Tip: you can also add the poblano back on the indirect side for a more smoked flavor.
- Flip the sausage and move it over to the direct side of the heat and cook until both sides char slightly and are lightly crisped, about 2 to 3 minutes. Remove from the grill or keep on the warm side.
- In a small bowl mix together the butter, garlic powder and paprika. Slice the loaf of bread in half lengthwise and generously brush the inside with the butter mixture.
- Place the loaf on the grill, butter side down, and cook until toasted. Remove from the grill and add the cheese to one side of the loaf. Place the hot links in a row on top of the cheese and then the kielbasa next to the hotlinks in a row.
Seed the poblano and cut into thin strips. Place the strips on top of the hot links and sausage. Spread a layer of the mayonnaise mixture on the opposite side of the bread. Top the bread on the sandwich and place on the grill. Butter the outside of the bread and grill until lightly toasted on both sides.