Dominican Sausage with Kimchi Coleslaw

English Version

Fire up your Char-Griller for a bold fusion featuring Thrifty’s Dominican Longaniza — smoky, flavorful, and cooked Korean street-style. These hot dogs, topped with creamy kimchi slaw, Kewpie mayo, wasabi sauce, a drizzle of sweet soy, furikake, and seaweed, deliver an explosion of flavor and umami in every bite.

Perfect for your next backyard cookout, this recipe highlights the premium meats from Thrifty Specialty Produce & Meats with an unforgettable Caribbean-Asian twist.

Compra de Thrifty

Ingredients (Serves 4)

Sausages and Buns:

• 4 Thrifty Dominican longanizas

• 4 hot dog buns (preferably brioche or potato buns from Thrifty’s bakery)

Creamy Kimchi Slaw:

• 1 cup of Thrifty coleslaw mix (cabbage, carrots, etc.)

• 1 cup of kimchi, finely chopped

• ¼ cup of Kewpie mayo

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon sugar

• 1 teaspoon toasted sesame seeds (optional, for added texture)

• 1 tbsp red sofrito

• 1 tbsp heavy whipping cream

• 1 tbsp sour cream

Toppings:

• Kewpie mayo (to drizzle)

• Wasabi sauce (to taste, for a spicy kick)

• Sweet soy sauce (to drizzle)

• 1 tbsp miso paste

• 2 tablespoons furikake

• 1 sheet of nori (seaweed), cut into thin strips or crumbled

Optional Garnish:

• Chopped scallions

Sofrito Rojo de Thrifty

Longaniza Dominicana de Thrifty

Kimchi

Instructions

Make the Creamy Kimchi Slaw:

• In a large bowl, mix 1 cup of Thrifty’s coleslaw mix with 1 cup of chopped kimchi (equal parts for a balanced flavor).

• In a small bowl, whisk together the Kewpie mayo, rice vinegar, sesame oil, sugar, and sesame seeds (if using) until smooth.

• Pour the dressing over the cabbage and kimchi, mixing well. Cover and refrigerate for 15–20 minutes to let the flavors blend.

Grill the Longanizas:

• Preheat your Char-Griller to medium-high heat (about 200°C / 400°F).

• Grill the Thrifty Dominican longanizas for 8–10 minutes, turning occasionally, until browned and fully cooked (internal temperature of 71°C / 160°F).

• Lightly toast the buns on the grill for 1–2 minutes until golden.

Assemble the Hot Dogs:

• Place one grilled longaniza in each bun.

• Add a generous portion of creamy kimchi slaw over the sausage.

• Drizzle with Kewpie mayo, wasabi sauce (go easy if you’re sensitive to heat), and sweet soy sauce.

• Sprinkle furikake generously and top with shredded or crumbled nori.

• Garnish with chopped scallions for a fresh touch.

Serve:

• Serve with an extra side of kimchi slaw and a cold passion fruit juice or soda to keep the island vibe going.

• Snap vibrant photos for your blog and reel, highlighting the premium Thrifty longaniza and those colorful toppings.

Hotdog dominicoreano

Hotdog Dominicoreano