Now that we are in the full swing of summer, I have been craving hot dogs like no one’s business.
And when I say hot dogs, I mean bratwursts and polish sausages. I leave the hot dogs for the kids.
I shared with you a while back that I had started a vegetable garden in my backyard. This is the first time that my attempts at being a gardener have ever paid off. We have enjoyed a few delicious strawberries, and just recently our radishes came in.
While I was trying to decide how to top my polish sausage one night I decided to throw on some of my freshly grown radishes, a little bit of goat feta cheese (you can use regular feta or regular goat cheese if you can’t find the goat feta), and a few slices of ripe California Avocado.
It was a sophisticated selection that did not disappoint the tastebuds. The creaminess from the avocado paired perfectly with the crunch and spice of the radish slices. The goat feta cheese added a touch of saltiness that balanced out the polish sausage combination.
It’s an interesting combination, but it was fantastic.
Even my husband was shocked at how well the combination works. I added a few of those hot pepper slices on top of mine because I like a little bit more heat, but that’s just me. I didn’t add any sort of sauce to it, but if you’re bent on putting some sort of sauce on your hot dogs, then I would try a spicy mustard.
Long live the grill.
- 6 smoked polish sausages
- 6 gourmet hot dog buns
- 2 ripe California Avocados, sliced
- 4 radishes, sliced thin
- ¼ cup goat feta cheese, crumbled
- spicy mustard (optional)
- Heat grill and cook polish sausages until desired doneness.
- Toast the hot dog buns on the grill until lightly toasted.
- Top the polish sausages with a couple slices of avocado, a few radish slices, and sprinkle with the crumbled goat feta cheese. (option- squirt on a little spicy mustard if you wish)