Let’s face it—dads love hot dogs. They’re handheld, full of meat, and the perfect vehicles for all those weird condiments Pops stockpiles in the fridge. Pasadena’s Dog Haus—which will open its first franchise location in Canoga Park on Saturday, 6/14—knows a thing or two about cased meats. Here the crew behind the sausage shrine shares a recipe for one of their newest dad-friendly creations: a chicken-fontina sausage topped with sun-dried-tomato aioli, crispy onions, and fresh basil called the “Bad Mutha Clucka.” The name sounds tough, but the recipe isn’t: If you can pile a bunch of stuff on a bun, you can impress Dad with a gourmet sausage fest at home.
Bad Mutha Clucka
Courtesy of Dog Haus Culinary Director Michael Brown
- 4 ea. chicken fontina sausages (any kind of Italian-spiced chicken sausage from Whole Foods, Trader Joe’s or your local store will work here)
- 4 ea. buns of your choice griddled w/ butter (at Dog Haus, we use King’s Hawaiian Buns – 3 buns, still connected, split down the side)
- 2 ounces butter, melted
- 1 ounce chopped basil
- fried crispy onions (French’s Onions will work here, or you can make your own by slicing onions, soaking them in buttermilk, dredging them in flour and frying or pan frying them in peanut oil)
- sundried tomato aioli (recipe below)
Sundried Tomato Aioli:
- 1 12-ounce bottle mayonnaise (Kraft recommended)
- 2 cloves garlic
- ½ cup sun dried tomatoes in oil, drained
- 1 tablespoon cider vinegar
- 1 teaspoon dried oregano
- Combine sun dried tomato, garlic, vinegar and oregano into a blender and puree, add a little water if necessary
- Fold tomato mixture into mayo
- Grill the sausages on your grill, getting nice grill marks, but do not overcook. About 5-6 minutes.
- Brush your buns with melted butter, and toast lightly on grill.
- Place the grilled sausages in the buns
- Zigzag the sundried tomato aioli from end to end of the sausages, using a squeeze bottle.
- Top the sausages with the chopped basil
- Finish with the crispy onions from end to end