Sometimes you shouldn’t make it harder than it is. In the end, this Greek hot dog has nothing to do with Greece or Greek food, but you have to give it a name. This recipe is just about throwing some good sausages on the barbecue and then tossing them on a sandwich with a nice salad, feta and tzatziki sauce.
This is the hot dog you would order on the beach on Rhodes this summer. If you don’t have plans to go to Greece, you can make them in your backyard next weekend.
We think the best way to prepare sausages is to smoke and then grill them. Smoking sausage is always a good idea. Not only for the taste but also to slowly cook the sausage without breaking the casing or drying out. Half an hour at 150ºC (302F) is enough. Or an hour at 120ºC. It just depends on what else you have lying on the grill.
We set our kamado to 150ºC (302F) and installed a half plate setter. When the sausages are fully cooked after half an hour, we open the bottom slide so that more oxygen gets to the glowing coals. Then we grill the sausages to get some grill marks. This is how you get the perfect sausage.
We make these Greek hot dogs with red onion, tomatoes, lettuce, feta cheese and a generous scoop of tzatziki. You can top them with whatever you want.
Are you going to make these Greek hot dogs? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you’ve made.
- 4 sausages
- 4 hot dog buns
- Cherry tomatoes
- Chopped red onion
- Feta cheese
- Tzatziki sauce
- Prepare the barbecue with an indirect temperature of 150ºC (302F). Place the sausages over indirect heat and let them cook for half an hour.
- Meanwhile, cut the cherry tomatoes and the red onion. If you haven’t made tzatziki yet, now is the time.
- Grill the sausages alternately until they look good.
- Cut open the buns and fill them with the onion, tomatoes, feta and tzatziki.
- Cut the sausages into slices and finish the sandwiches.