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Marionberry Jalapeño Banh Mi Hot Dogs

Serves: 4

Sweet & spicy sausages + pickled veggies


  • ¾ cup shredded carrots
  • ¾ cup thinly sliced English cucumber
  • ½ cup shredded daikon radish
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 4 Marionberry Jalapeño Sausages
  • Fresh mint
  • Fresh cilantro
  • Jalapeño, thinly sliced
  • Mayonnaise 
  • Hot dog buns


  1. Make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
  2. Grill the sausages. Preheat the grill to 350°F and place the sausages on the grill on direct heat for 2 minutes, turn and cook for another 2 minutes on direct heat. Then, move the sausages to indirect heat and continue to cook (turning occasionally) until the internal temperature of the sausages reaches 165°F.
  3. Spread a thin layer of mayonnaise over the buns, and place mayo-side-down on the grill to lightly toast. 
  4. Place the grilled sausage into the toasted bun. Press the jalapeño, mint and cilantro sprigs around the sausage and spoon some pickled vegetables onto the sandwiches. Serve with extra garnishes.