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This is one of my all-time favourite hot dog recipes, served on POM® Signature brioche hot dog buns for a more upscale restaurant-style flair.

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  • 4 POM® Signature brioche hot dog buns
  • 4 large smoked sausages
  • 4–8 slices of bacon
  • 10 tomatillos, peeled
  • Flesh of 1 avocado
  • 1 mango, halved
  • ½ pineapple, peeled and cored
  • 3 fresh figs
  • 2 tbsp (30 ml) chives, chopped
  • 2 tbsp (30 ml) olive oil
  • 1 large tomato, diced
  • 1 small onion, chopped
  • 2 tbsp (30 ml) chopped cilantro
  • 2 tbsp (30 ml) lime juice
  • Sour cream to taste


For the salsa verde:

Preheat the BBQ to around 400 °F.
Grill the tomatillos about 10 minutes, flipping often, until they are lightly blackened.
Let cool 10 minutes.
Put the grilled tomatillos and avocado in a blender and blend until smooth.
Season and set aside.

For the grilled fruit salsa:

Grill the fruit around 5 minutes and let cool before dicing.
In a bowl, mix the grilled fruit with the chives, olive oil, salt and pepper and set aside.

For the pico de gallo:

In a bowl, mix the tomato, onion, cilantro and lime juice.
Season and set aside.

To assemble hot dogs:

Oil the BBQ grill.
Wrap each sausage with one or two slices of bacon, depending on the size.
Grill about 10 minutes, flipping often.
Grill the buns and dress them with, in this order, the grilled sausages, salsa verde, grilled fruit salsa and pico de gallo.
Add a little sour cream.
Serve immediately.

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