Grilled Hot Dogs with Sauerkraut
For regular hot dogs (natural casing, please!), we prefer the straight-up clean flavor of plain sauerkraut with a squirt of good spicy brown mustard.
Grilled Italian Sausage with Sweet and Sour Peppers and Onions
Onions and peppers cooked down in a sweet, vinegary glaze goes perfectly with sweet or hot fennel-scented Italian sausage.
Grilled Bratwurst with Beer, Mustard, and Sauerkraut
Bratwurst simmered in sauerkraut and lager is a natural pairing (make sure to save some beer to simmer yourself in while you wait for those sausages). A few thyme sprigs and a scoop of good whole grain mustard didn't RSVP to the party, but they're welcome to crash.
Grilled Mexican Chorizo with Spicy Tomato-Caper Sauce
Another slightly-more-work-but-worth-every-extra-minute recipe, Spicy and tart Mexican chorizo (not to be confused with dry-cured raw Spanish chorizo) gets simmered in a tangy tomato sauce punched up with capers, olives, and a handful of cilantro.
This coleslaw is assertive—crunchy, acidic—but not aggressive, able to stand on its own without detracting from the dog. The final flourish is some mustard to help balance the creamy mayonnaise of the slaw.
Chicken Sausage with Basil and Tomatoes
Chicken thighs and a combination of fresh and dried tomatoes make up these fresh-tasting sausages, brightly seasoned with garlic and basil.
Spicy Mango Chicken Sausage
Against the light taste of chicken, the sweetness of mango really stands out, with a hit of jalapeño lending a pleasing, mild heat. Altogether, it's a bright, fresh, and fruity link.
Smoked Cheddar and Jalapeno Sausage
Sharp cheddar oozes out of these smoked pork sausages, balanced with the spiciness of peppers, for a richly flavorful dish.
Breakfast patties aren't just for the morning—this delectable pork-and-herb mixture is sweet, spicy, fresh, and meaty all at once.
Green chorizo comes from the town of Toluca, Mexico, where dried red chilies are swapped out for their green-hued brethren like poblanos and serranos along with cilantro and other seasonings. Fans of regular chorizo will love this fresh take on the classic.
Unlike the dried, spiced pork characteristic of Spanish chorizo, this Mexican version is a fresh pork sausage seasoned with ground chilies and complemented with ancho chili powder, oregano, cinnamon, cumin, black pepper, cloves, and cider vinegar.
The mixture has the power to stain hands and cutting boards a messy dark red, but that immense amount of seasoning also makes it wildly delicious—juicy and spicy, with an earthy quality that ensures every single bite is a powerhouse of flavor.
Grilled Sausage and Ricotta Pizza Sandwich
Pizza dough (store-bought or homemade)—brushed with butter and sprinkled with a mixture of Parmesan cheese, dried oregano, and garlic powder—forms the base of these sandwiches. Out of the oven, the bread is loaded with a grilled Italian sausage, ricotta, and tomato sauce.
So, what are armadillo eggs? The question should instead be, "What aren't they?" These little balls of excellence hold so much flavor, it's incredible.
They start with a half of a jalapeño, stuffed with cream cheese and combined with your favorite mix-ins—here we used cheddar cheese and cilantro. Then the entire thing gets wrapped in sausage, sprinkled with a barbecue rub, and smoked over a hot fire until cooked through and nicely browned.
Grilled Stuffed Poblano Peppers
These stuffed poblanos build upon the meaty heat of fresh Mexican chorizo. The filling is a complex mixture that spreads across a gamut of flavors and textures: fresh, tangy, creamy, spicy, cheesy, and more.
Ground mustard forms the base of the sauce, with vinegar pumping up the kick, and turmeric providing that bright yellow color that sets American mustard apart.
Small Batch Sauerkraut
Sauerkraut is essentially a lacto-fermented pickle, much like the sour garlic dills available at your local deli. Here's a way to make it the staple in small batches, without any special equipment beyond a single quart jar.
Cheese Sauce for Cheese Fries and Nachos
Learn how to make your very own supply of that ooey, gooey, velvety-smooth, shiny, silky, hot, tangy, and salty cheese sauce that chain restaurants and movie theaters squeeze over their fries, hot dogs, and nachos.
Chili for Chili Burgers, Chili Dogs, or Chili Fries
This flavorful chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries.
Roasted Corn Relish
Sweet roasted corn gives way to the heat of jalapeño and an earthy blend of chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment—it'll add excellent flavor to whatever it touches
Sweet Cucumber Relish
Though it's perfect for canning, this relish is great for immediate use. Sweet and tangy, it carries nice note of celery and a little bitterness from mustard seed to round it out.
Ketchup originated in China as a salty pickled fish sauce in the 1690s, and it took about 100 years for tomatoes to find their way into the condiment. This blueberry version has the common sweet and tangy characteristics of a tomato ketchup, with a more jelly-like texture and bright, fruity flavor that opens the door to a wide variety of uses.
While nothing will replace a flavor so ingrained in our psyches as Heinz, this ketchup definitely has its own appeal. It's brighter and fresher than bottled ketchup, with a natural tomato flavor that has just enough spice to clearly define itself as ketchup over any other tomato sauce.
Spicy Brown Mustard
This mustard needs a couple of days to mellow out, but when it's ready it delivers a deep, tart heat, that has an added depth from a spice blend of turmeric, allspice, ginger, cinnamon, and nutmeg.
Whole Grain Dijon Mustard
With the right balance of ingredients, some time, and very little effort, you can make a whole grain Dijon that has a mild bite, tang, and far better flavor than the bottled stuff.
Just two simple ingredients create a sauce full of flavor, with mouth-scorching heat. That intense heat can be preserved to some point either by refrigerating the mustard at its peak, or adding a little vinegar to stabilize it, but this mustard is so quick and easy to put together; just equal parts mustard powder and cold water. I'd recommended making as much as you need when you need it and forget about trying to store it.
Spicy Beer Mustard
While this mustard has quite a bite when tried alone, eaten on a sandwich or burger, it has just the right amount of spice—and some very slight sweetnes—that makes it an excellent complement to the salty pastrami.