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Sonoran Dogs are a local southwest favorite with a spicy sausage link wrapped in bacon, sweet and spicy pinto beans, fresh made pico de gallo, pickled jalapeños, avocado mayo & mustard on a hearty bolillo roll.
There are few things Paul loves more than baseball. If you give me a minute I might be able to think of something… maybe! This time of year we love to head to the ball park for spring training games before the regular season starts. After that when we can’t make it downtown to the ball park, baseball is pretty much on the TV 3-4 days a week until October! He is a lifelong devoted fan of our local team.
[bctt tweet=”Sonoran Dogs #summertime #grilling #party #hungry”]
I am usually good for the first weeks, but after that you have to be a diehard fan to follow the game. 162 games over the course of 26 weeks is a lot folks. But I do love when we go to the park. The sun, the fresh air, the excitement of the crowd, and of course the food!
One thing you should understand, I grew up in Illinois and there were only 2 kinds of hot dogs you ate. A basic ballpark frank with yellow mustard or the epitome of all dogs, the Chicago dog. They have been a life long, unwavering passion of mine.
Until I tried a Sonoran Dog. When Paul first harassed me to try one, and yes he had to work at it, I was skeptical. Not that they didn’t look appealing, but I felt I was betraying a part of my heritage. But man was I wrong; they are spicy, bacon-wrapped heaven!
Since we can’t make it to the ballpark every time we get a craving for Sonoran Dogs of course I had to recreate them at home. To really amp up the bold flavor I use Jack Link’s Wild Side Sausage Jalapeno Flavor. They are fully cooked so you can prepare them on the grill, stove top, oven, etc…
In fact, the kid is pushing for a spicy mac and cheese with these guys. They are high in protein, free of MGS and gluten free, making them a smart and delicious choice for your family!
You can find Jack Link’s Wild Side Sausages at your local Walmart in the packaged meat section. They are even on rollback pricing for $3.48 from now through Memorial Day! It’s the perfect time to Feed Your Wild Side™ with these delicious Sonoran Dogs!
The biggest thing to remember is not to rush the cooking process. Wrap the sausages tightly with bacon. You can secure the bacon with toothpicks if needed.
But take your time cooking them so they get nice and crispy! You could even bake or grill them.
While the sausages cook, prepare the beans and pico. Overall these Sonoran Dogs take less than 20 minutes to make. Get the family in there with you and assign each person a task. Even Paul is down with cooking when it involves wrapping spicy, protein packed sausages in bacon!
I skipped adding jalapeños to the pico de gallo because the Jack Link’s Wild Side Sausages Jalapeño Flavor are pretty spicy and you are also topping them with pickled jalapeños! But feel free to mix it up depending on your heat level preference.
While a Chicago dog will always hold a special place in my foodie heart, Sonoran Dogs have officially become my favorite spicy, springtime treat!
What recipe do you have in mind for the BOLD FLAVOR of Jack Link’s Wild Side sausages?
- 4 Jack Link’s Wild Side Sausages Jalapeño Flavor
- 4-8 pieces bacon
- 1 16-ounce can pinto beans
- 1 tablespoon honey
- 1 small jalapeno, finely diced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ½ cup chopped tomatoes
- ½ cup chopped white onion
- 2 tablespoons chopped cilantro
- ½ fresh avocado
- ¼ cup mayo
- 4 bolillo rolls (substitute hard sub rolls)
- Yellow mustard
- Chopped pickles jalapenos
- Heat a large skillet over medium low heat.
- Wrap each sausage in 1-2 slices bacon
- Cook on low, turning every few minutes until bacon is crispy and sausage is heated through, 10-12 minutes. Set aside.
- While sausages cook, heat a small sauce pan over medium heat. Add beans, honey, jalapeno and spices. Salt and pepper to taste. Simmer until beans are heated through and slightly reduced.
- In a small bowl mix together tomatoes, onion and cilantro, set aside.
- In another small bowl mash together avocado and mayo, set aside.
- To assemble slice rolls open from the top. Spoon beans into rolls then place sausages on top.
- Top with pico, avocado mayo, mustard and pickle jalapenos. Serve immediately.
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