Directions

Steps:

1. Make the chipotle mayo: In a small bowl, stir together 2 tablespoons mayonnaise, 1 chipotle pepper in adobo sauce, finely minced, and 1 teaspoons lime juice until smooth. Taste and adjust heat with more chipotle if desired. Cover and refrigerate until ready to use.

2. Make the jalapeño slaw: In a medium bowl, toss 1.5 cups coleslaw mix (green cabbage, red cabbage, carrot) and 1 jalapeño, thinly sliced into rounds with 1 tablespoon apple cider vinegar, 1/2 teaspoon of sugar, and 1/3 of a teaspoon of salt. Mix well and set aside to lightly pickle while you prep everything else – at least 10 minutes.

3.Grill the sausages: Preheat a grill or grill pan over medium-high heat. Score 4 Schneiders Bacon Cheddar Juicy Jumbo sausages diagonally on each side. Grill for 5-6 minutes turning occasionally, until heated through with deep char marks.

4. Toast the buns: Spread 2 tablespoons unsalted butter, softened on the cut sides of 4 brioche hot dog buns. Toast cut-side down in a skillet over medium heat or on the grill for 1-1m 30s until golden.

5. Build & serve: Spread chipotle mayo generously along the inside of each toasted bun. Nestle a grilled sausage inside, then top with a generous handful of jalapeño slaw and a scattering of 2 tablespoons crispy fried onions. Drizzle with 2 teaspoons of liquid honey, for drizzling and finish with 1 tablespoon of fresh chives or scallions, finely sliced. Serve immediately.