Sonoran Hot Dogs with Javelina
Javelina Recipe
1Setup & Prepare
About This Recipe
Tucson-style bacon-wrapped javelina sausage in bolillo roll with beans, vegetables, and condiments—Southwestern street food classic.
Cultural Context
(150 words) Sonoran hot dogs represent Tucson, Arizona's most distinctive street food contribution—bacon-wrapped hot dogs loaded with pinto beans, tomatoes, onions, jalapeños, mayo, and mustard, served in bolillo rolls. This creation emerged from Mexican vendors in Hermosillo, Sonora, crossing the border to become Tucson obsession and UNESCO City of Gastronomy signature dish. While traditionally made with beef frankfurters, adventurous cooks discovered javelina sausage creates exceptional Sonoran dogs. The wild game adds unique flavor while maintaining street food's irreverent spirit. This preparation represents Southwestern food culture at its most creative and democratic—gourmet wild game meets humble street food with delicious results. Sonoran dogs with javelina appear at hunting camp cookouts and wild game gatherings, proving sophisticated ingredients can embrace playful preparation. They're celebration of Southwestern fusion and culinary creativity.
2Ingredients
Shopping List
3Cooking Instructions
- Mix ground javelina, pork fat, and seasonings. Stuff into hog casings forming 6-inch links. Refrigerate overnight for flavors to develop.
- Wrap each sausage link spirally with bacon slice, securing ends with toothpicks.
- Preheat grill or griddle to medium heat. Cook bacon-wrapped sausages, turning frequently, for 12-15 minutes until bacon is crispy and sausage is cooked through (160°F internal).
- While sausages cook, lightly oil bolillo rolls and toast cut-side down on grill until golden.
- Place sausage in toasted roll. Top generously with warm pinto beans, diced tomatoes, diced onions, and pickled jalapeños.
- Drizzle with mayonnaise, yellow mustard, and salsa verde in artistic squiggles.
- Serve immediately while hot. Eat with plenty of napkins!
4Chef's Notes & Pairings
Chef's Notes
- Making sausage from scratch is optional—can use commercial javelina sausage.
- Bacon must be fully cooked and crispy—no one likes soggy bacon.
- Bolillo rolls (Mexican white rolls) are traditional but hot dog buns work.
- Don't skimp on toppings—excess is the point of Sonoran hot dogs.
- The combination of mayo and mustard is essential, not optional.
Wine Pairing
Mexican Lager or Hoppy IPA – Ice-cold Tecate or Pacifico is traditional, or try Arizona craft IPA.
Nutrition Facts
(per serving) Calories: 565 | Protein: 32g | Fat: 32g | Carbohydrates: 38g | Iron: 4.8mg
