This Lava Dog will have you howling! We went big and added caramelized onions, Portuguese Sausage (yes, we’re crazy), Fried Egg, scallions, and topped with Azeka’s Lava Mayonnaise! It’s large and in-charge. Side of Maui kettle chips and our belly’s were full!
- 4-6 Hot Dogs (All-Beef)
- 1 Pack – Bacon
- 1 Pack – Portuguese Sausage (AKA Linguiça Sausage)
- 3 Medium Sweet Onions
- 2-3 Tablespoons of Butter
- Scallions (optional for topping)
- Egg – 1 Per Hot Dog
- 1 Pack – Hot Dog Buns
- 3-5 Tablespoons – Azeka’s Lava Sriracha
- 3-5 Tablespoons – Mayonnaise
Cut onions into strips while you melt the butter in a large frying pan over medium-low heat until foaming. Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes. Don’t rush this, don’t don’t up the temperature above medium-low heat. Season well with salt and pepper. Keep warm until you are ready to top your Lava Dog.
Portuguese Sausage topping:
Slice the sauce into bite sized pieces. Slice the bite sized pieces into smaller, cube shaped pieces. Make sure they are small enough to be a topping for your Lava Dog.
Bacon Wrapped Hot Dogs:
Heat oven to 400°F. Line cookie sheet with parchment paper or tinfoil. Wrap bacon tightly around hot dogs (sometimes tooth picks help hold the bacon on, be sure to remove the tooth picks before enjoying); place on cookie sheet. Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned.
In a small bowl, mix your Azeka’s Lava Sriracha and Mayonnaise to taste. Keep chilled until ready to top the Lava Dog.
Slice the scallions and use as a topping.
Just before you are ready to construct your Lava Dog, fry an egg to add as a topping.
Feel free to construct of your Lava Dog in anyway you’d like. But, our style is as follows:
Bun, bacon wrapped hot dog, caramelized onions, Portuguese sausage, fried egg, Azeka’s Lava Mayonnaise, scallions.