Guacamole Chorizo Sausage Dogs

Directions

• Preheat your charcoal or gas grill and let it heat up
• Place the 4 sausages in a medium sized skillet with about 1/3 inch of water and place over a burner on high heat. Let the sausages cook for a 2-3 minutes and then flip them on the other side. The water should be almost evaporated before you remove the sausage from the skillet.
• Place the sausages on the grill and let them char for about 2 minutes on each side to finish cooking and to get charred grill marks. Remove the sausages from the grill, tent with a piece of foil and set aside.
• Slather the hot dog buns with the room temperature butter and place them on the heated grill for a few minutes until the buns are golden brown and toasted. Remove the buns with a pair of tongs and set aside.
• Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh on a cutting board. Cut the avocado in [1/2]-inch cubes and transfer the avocado to a medium sized bowl.
• Add the jalapeño pepper, and fresh lime juice to the bowl. Mash everything together with a fork until half chunky and half creamy. Season with salt and pepper to taste and place equal amounts on each hot dog in the bun.
• Sprinkle the Guacamole Chorizo Sausage Dogs with some cherry tomatoes and queso fresco and serve immediately.