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vendor food essentials: boulevard dogs

Recipe by
Andy Anderson !
Wichita, KS

The only place I have had these is from a street vendor in Brighton by the sea. I was over there on business, and thought I would check in on my mum’s old stompin’ grounds. The family owned a restaurant (long since shuttered), I managed to locate the original structure, only to find out it had been turned into a garage. I came across this street vendor selling these babies. I liked it so much that I bought a second one, took it back to the B&B I was staying at, and took it apart. Probably not exactly what I was served; but it was pretty close. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For vendor food essentials: boulevard dogs

  • 1/4 c
    coleslaw, pan fried
  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 8 oz
    smoked sausage
  • 8 oz
    light beer
  • 1/2 md
    yellow onion, sliced
  • 1 Tbsp
    coconut sugar
  • 1 Tbsp
    dehydrated onions, crushed
  • 4 - 5 slice
  • 1 lg
    hoagie roll, cut in half lengthwise, and butter toasted
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make vendor food essentials: boulevard dogs

  • 1
  • 2
    Brighton by the sea The gentleman that I purchased this from called these “Boulevard Dogs.” Not exactly sure why; however, he was the chef, and he can name them anything he wishes. He made them on a Plancha grill, which is like a large sheet of steel, heated from beneath by gas flames. Since not everyone has a Plancha grill, the way that I cook these is my modification to this awesome recipe.
  • 3
    Plancha grill.
  • 4
    When I say coleslaw, I do not mean just cabbage… I mean prepared coleslaw with mayonnaise, and the lot. The version I used is called Kentucky coleslaw, but any good recipe should do.
  • 5
    I did a Google search for “Boulevard Dogs,” and the only hits I got were about real dogs… Go figure.
  • 6
    Gather your Ingredients (mise en place).
  • 7
    Slice the onions (not too thin), and cut the smoked sausage in half, lengthwise, and then cut into 1/2 inch (1.3cm) half-moons.
  • 8
    Add the coleslaw to a skillet over medium heat, and cook until it begins to crisp. Then, remove from the pan, and reserve.
  • 9
    Chef’s Note: The skillet should have a lid, and be large enough to hold all the ingredients.
  • 10
    Wipe out the pan, then add the butter and oil to the skillet (still at medium heat).
  • 11
    When the butter melts, add the smoked sausage, and toss until browned, about 6 – 8 minutes. Remove the sausage, and reserve.
  • 12
    Add the beer, and scrape the pan with a wooden spoon to dissolve the brown bits into the beer.
  • 13
    Add the onions, sugar, and dehydrated onions to the pan, then bring up to a slow simmer.
  • 14
    Cover, and simmer for about 25 minutes.
  • 15
    Chef’s Note: Keep the heat just high enough to see light bubbles in the liquid, but not a boil.
  • 16
    While the pan simmering, add a bit of salt and pepper, to taste.
  • 17
    Add the smoked sausage to the pan, and cover and simmer for an additional 5 minutes.
  • 18
  • So yummy
    Butter toast the roll, and then add the pickles and fried coleslaw to the top half, then use a pair of tongs to grab the sausage and onions out of the pan, shake off the excess liquid, and add to the bottom half. Serve with a nice side (I made some fried potatoes), and serve while nice and hot. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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