Turkey Chorizo Sonoran Dog
- 4 1/4 lb. turkey chorizo links
- 4 strips of bacon
- 1 can of pinto beans (or refried beans)
- 4 tbsp sour cream
- 4 buns (look for sub rolls or something larger than hot dog buns)
- 1-2 hog casings
- Pico de gallo
- 1 1/2 c Roma tomatoes, chopped (seeds removed)
- 1/2 c cilantro
- 2 1/2 tbsp jalapeno pepper
- 1/2 red onion
- 1/2 tbsp kosher salt
- 2 tbsp lime juice, fresh
Use this recipe on our sister site to make the mix for this Turkey Chorizo Sonoran Dog.
After the sausage is mixed and thoroughly chilled, rinse your hog casings and prime your sausage stuffer. I went for about 1/4 lb links but you can go as large as you like. Once the links are twisted, wrap in bacon and set up your grill for direct and indirect cooking zones.
Cook the sausage for 10-15 minutes on the indirect side and move to direct after reaching 160°F for the remainder of the cook (165°F). Instant read thermometers are very handy for outdoor grilling and will help you ensure safe serving temperatures for your food.
Toast buns over the grill and heat beans per instructions for assembly.
For pico de gallo, dice onion and jalapeno finely and give cilantro a rough chop. Cut center (seeds) out of tomatoes and chop. Mix prepped ingredients in a large bowl with salt and lime juice.
Loving this Turkey Chorizo Sonoran Dog recipe? Keep the grill hot! We’ve got plenty of new recipes that you’ll love like Grilled Turkey Satay with Spicy Peanut Sauce!