Experience the bold flavors of our Virgin Caesar, a tantalizing blend of zesty tomato juice, savory Worcestershire sauce, and a hint of horseradish, all perfectly seasoned with a splash of hot sauce and a dash of lemon. Garnished with a crisp celery stalk and a sprinkle of smoked paprika, this refreshing mocktail is a delightful twist on the classic, offering a burst of flavor without the alcohol. Perfect for any occasion, sip and savor the taste of a true Caesar without the buzz!

Virgin Caesar

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Housemade sausage, la Barbecue chili, cheddar cheese, diced onion, mustard and jalapenos

Preheat a cast-iron skillet or grill over medium-high heat. Add the sausage links and cook until browned and cooked through, turning occasionally, about 8–10 minutes (internal temperature 160°F / 71°C for pork or 165°F / 74°C for poultry). If links are thick, lower heat to medium and cover for the last few minutes to cook through without burning.

Cook sausages

While sausages finish, spread butter evenly inside each bun. Place buns, buttered-side down, in a separate skillet over medium heat or on the grill and toast until golden, 1–2 minutes. Keep warm.

Toast buns

Heat vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon; cook until browned, 5–7 minutes, draining excess fat if necessary.

Brown meat

Stir in tomato sauce, beef broth, chili powder, cumin, paprika, brown sugar, Worcestershire sauce, kosher salt, and black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Stir in apple cider vinegar, taste, and adjust seasoning (add a pinch more salt or a dash of sugar if needed). Keep warm until assembly.

Simmer chili

Place a cooked sausage inside each toasted bun. Spoon about 1/4 cup of the warm la Barbecue chili over each sausage (approximately 0.25 cup per dog).

Assemble dawgs

Sprinkle about 1/4 cup shredded cheddar evenly over each chili-topped sausage so the heat slightly melts the cheese. Drizzle about 1/2 tablespoon yellow mustard per dog in a thin line. Scatter diced onion (about 2 tablespoons) and top with pickled jalapeño slices to taste (roughly 1 tablespoon per dog).

Add cheese and condiments

Serve immediately while hot. Provide napkins — these are best eaten right away.

Serve

all-beef or pork sausage (housemade style) links

hot dog or split-top buns

unsalted butter

ground beef

yellow onion, finely diced

garlic, minced

tomato sauce

beef broth

chili powder

ground cumin

paprika

brown sugar

Worcestershire sauce

kosher salt

black pepper

apple cider vinegar

vegetable oil

sharp cheddar cheese, shredded

yellow mustard

diced yellow onion

pickled jalapeños, sliced