Sunny's spicy Seattle dog
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  • Cream cheese

    • 8 ounces whipped cream cheese
    • 1 tablespoon adobo sauce (from can of papers if you can't find alone)
  • Onions and sausages

    • 1 sweet onion (chopped into large chunks)
    • Kosher salt and black pepper
    • 4 Polish sausages in casing, split lengthwise
  • For the hot dogs

    • Yellow mustard
    • 4 hot-dog potato buns


1. Blend and chill the cream cheese: In a medium bowl fold the cream cheese and adobo sauce until a uniform color. Add to a seal-able plastic bag and refrigerate until ready to use.

2. Grill the onions and sausages: Preheat the grill to medium high heat. In a grill pan add the onions, drizzle with olive oil and season with a pinch of salt and a few grinds of pepper. Cook while tossing until the slices are tender and golden on the edges, about 15-20 minutes. Add the sausage directly to the grill, split side down and grill, flipping once until cooked through and charred, about 8-10 minutes.

3. Build the dog: Add the sausages to each bun, split side up. Remove the cheese from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the cream cheese into the center of each sausage. Top with onions and a squirt of mustard.