Sausage Dogs with Corn Chili, Jicama Slaw & Lemon Salt & Rosemary Shoestrings

If I were Rachel Ray, I would call this Corn Chili, Salsi, because it is more of a chili and salsa combined. But I am not a completely obnoxious person who thinks it's clever to simply mash two words together so I will refer to it as chili because it is cooked and served warm. Take that Rachel!


Grilled vegan sausages piled high with warm corn chili and cool jicama slaw. Serve these dogs with shoestring potatoes smothered in lemon salt and fresh rosemary.

Sausage Dogs with Corn Chili
serves 4
3 corn cobs (or 3 cups kernels)
4 Field Roast Sausages
2 tbl extra virgin olive oil
1/2 small red onion, small dice
1/2 green bell pepper, small dice
4 oz can fire roasted green chilies
2 garlic cloves, minced
2 medium tomatoes, small dice
2 tsp chili powder
1 tsp cumin
1 tsp salt
juice of 1 lime
1/2 cup water
3 tbl roughly chopped cilantro
4 hot dog buns

Grill or broil the corn and sausages until you achieve dark char marks.
Saute the red onion, bell pepper and green chilies in olive oil until tender and caramelized, 10 minutes. Add the garlic, tomatoes, corn kernels, chili powder, cumin, salt, lime juice and water. Let simmer for 10 more minutes. Stir in the cilantro and serve over grilled sausages with slaw.

Jicama Slaw
1 cup shredded jicama
1 cup shredded napa cabbage
2 tbl lime juice
1 tsp sea salt

Combine and let sit at least 10 minutes before serving to allow the lime juice to break down the vegetables.

Lemon Salt & Rosemary Shoestrings
zest of 1 lemon
1 tbl coarse sea salt
1 lb frozen shoestring fries
2 tbl extra virgin olive oil
2 tbl chopped fresh rosemary leaves
1 tsp black pepper

Preheat the oven to 450.
Use a mortar and pestle to crush the lemon zest and salt together into a paste.
Toss the potatoes with olive oil, rosemary, pepper and lemon salt. Arrange in a single layer on one or two baking sheets and bake for 15 minutes or until golden brown.
Turn on the broiler and cook for 1-2 minutes (keep an eye on it!) until crispy.