Jul 14 2026
Restaurants›The Wine Kitchen›Sausage Dog Recipe

Sausage Dog Recipe

Inspired by The Wine Kitchen
Time45m
Serves2

house made sausage, scrambled egg, brioche, smoked tomato aioli, chive; with WK hashbrowns or mixed greens salad

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Ingredients

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Sausage

Scrambled Eggs

Brioche

Smoked Tomato Aioli

Hashbrowns or Salad

Method

Sausage Preparation

  1. 1

    Make the Sausage

    In a mixing bowl, combine ground pork, garlic powder, onion powder, smoked paprika, salt, black pepper, and chopped parsley. Mix thoroughly until well combined.

  2. 2

    Form the Sausages

    Shape the mixture into sausage links or patties, as preferred. Set aside.

  3. 3

    Cook the Sausages

    In a skillet over medium heat, cook the sausage links or patties for about 8-10 minutes, turning occasionally until fully cooked and browned on all sides.

Scrambled Eggs Preparation

  1. 4

    Whisk the Eggs

    In a bowl, whisk together the eggs, milk, and salt until fully combined.

  2. 5

    Cook the Eggs

    In a separate skillet, melt the butter over medium-low heat. Add the egg mixture and stir gently until the eggs are just set and soft. Stir in the chopped chives just before removing from heat.

Brioche Assembly

  1. 6

    Toast the Brioche

    Toast the brioche buns until golden brown.

Smoked Tomato Aioli Preparation

  1. 7

    Make the Aioli

    In a bowl, combine mayonnaise, smoked paprika, minced garlic, lemon juice, and pureed smoked tomatoes. Mix until smooth and well combined.

Hashbrowns or Salad Preparation

  1. 8

    Prepare Hashbrowns

    Grate the potatoes and press them to remove excess moisture. In a skillet, heat oil over medium-high heat. Add the grated potatoes in an even layer and cook until crispy, about 5-7 minutes on each side. Season with salt.

  2. 9

    Prepare Salad

    In a bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Toss with mixed greens just before serving.

Final Assembly

  1. 10

    Assemble the Sausage Dog

    Place a cooked sausage in each toasted brioche bun, top with scrambled eggs, and drizzle with smoked tomato aioli. Serve with hashbrowns or mixed greens salad on the side.

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