Vendor Food Essentials: Boulevard Dogs

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top



  • 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 medium
    yellow onion, sliced
  • 1 Tbsp
    coconut sugar
  • 1 Tbsp
    dehydrated onions, crushed
  • 4 - 5 slice
  • 1 large
    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


  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.
  19. 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.
  20. Keep the faith, and keep cooking.

Printable Recipe Card

About Vendor Food Essentials: Boulevard Dogs

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: English
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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