Chicken Apple Sausage Dogs with Caramelized Onions and Pickled Mustard Seeds

Savory sausage dogs on toasted sub rolls with caramelized red onions and pickled mustard seeds.


Pickled Mustard Seeds
  • ¾ C. White Wine Vinegar 
  • 2 Tbsp. Kosher Salt 
  • 2 Tbsp Cane Sugar 
  • ½ C. Mustard Seeds
Caramelized Red Onions
  • 1 Red Onion, cut into ½ inch rings 
  • 2 Tbsp. Olive Oil 
  • Kosher Salt, to taste
Sausage Dogs
  • 4 Pre-cooked Chicken Apple Sausages 
  • 4 Canyon Bakehouse Sub Rolls 
  • Fresh Herbs, for garnish


  1. To make the pickled mustard seeds, combine the vinegar, salt, and sugar in a small saucepan and bring to a boil.
  2. Place the seeds in a small, lidded jar and pour the vinegar mixture over top. Seal the lid and set aside to cool at room temperature for 1-2 hours. Refrigerate excess for up to two weeks.
  3. To caramelize the onions, preheat the oven to 350 degrees and prepare a baking sheet with foil.
  4. Place the onion rings flat on the prepared baking sheet. Drizzle with olive oil and gently flip to coat. Season with kosher salt and roast for 25-30 minutes, flipping half-way through.
  5. Once the onions are browned and crisp at the edges, remove from the oven and transfer to a plate to cool slightly.
  6. Bring a pot of water to a low boil. Add the sausages and cook 3-4 minutes.
  7. Meanwhile, heat an oiled grill pan over medium heat. Toast the buns and set them aside.
  8. Once the sausages are plump but not split, drain (tap off excess water to avoid splatters) and transfer them to the heated grill pan.
  9. Nestle the sausage dogs into the toasted buns. Dress with caramelized onions and pickled mustard seeds.
  10. Garnish with fresh herbs to serve.


Difficulty: Easy

Prep: 15 min

Cook: 25 min

Servings: 4