Loaded Chorizo Hot Dogs Recipe


The humble hot dog has many renditions, but none as packed as this one courtesy of James Smith, The Tattooed Butcher. Loaded Chorizo Hot Dogs with Culley’s South Carolina Mustard.


Hot Dogs

4 extra-long Chorizo’s (if you use regular size buy 8 and untwist every second sausage)
4 hot dog buns
3 avocados
1 lime
4 mushrooms – fried
1 red onion – finely chopped
1 tomato – finely chopped
A handful of chopped coriander
Saly & pepper
Culley’s south Carolina mustard


  1. Cook Chorizo in a frying pan with a little olive oil at a medium temperature until cooked.

  2. Cut open avocados and scoop into a bowl, adding a sprinkle of salt & pepper followed by a squeeze of fresh lime juice. Mix with a fork until combined.

  3. Warm your buns in an oven or over a grill then remove and place generous amounts of the smashed avocado mix into each bun.

  4. Once the Chorizo is cooked, place it in the bun and add the chopped onion, tomato, mushrooms and drizzle mustard on top.

  5. Serve your super tasty Chorizo hot dogs to friends and family.

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