Go Back
Print Recipe

Prep Time15 minutes
Cook Time15 minutes
Servings: 6

Ingredients

  • 1 - 8 pack Bad Dawg Sausages
  • 4 –6 small flour or corn tortillas warmed
  • 1 tbsp oil or butter for searing sausages
  • Base Options: shredded cabbage lettuce, or slaw

Chimichurri Sauce

  • 1 cup fresh parsley finely chopped
  • ¼ cup fresh cilantro finely chopped (optional, or sub with more parsley)
  • 3 –4 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • ½ tsp. red pepper flakes adjust for heat
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ cup olive oil
  • 1 tsp. oregano

Pineapple Scotch Bonnet Salsa

  • ½ cup fresh or canned pineapple finely diced
  • 1 scotch bonnet minced (deseeded for less heat)
  • 1 tbsp red onion finely chopped
  • 1 tbsp cilantro chopped
  • Juice of ½ lime
  • Pinch of salt

Pickled Watermelon & Avocado Sauce Duo

For the Pickled Watermelon

  • 2 cups watermelon cubed (remove large seeds)
  • ½ cup white vinegar
  • ¼ cup water
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 Scotch Bonnet pepper sliced (adjust for heat)
  • 5 allspice berries

For the Avocado Sauce

  • 1 ripe avocado
  • 2 tablespoons lime juice or lemon
  • 2 tablespoons Greek yogurt or sour cream
  • 1 small garlic clove
  • 1 tablespoon olive oil
  • 2 tablespoons fresh cilantro optional
  • ¼ teaspoon salt
  • Splash of water to thin if needed

Instructions

  • Slice your Bad Dawg sausages into thick rounds or on a bias for flair. Sauté or sear in a hot pan until golden and slightly crisp. Set aside.
  • Prepare your favourite toppers, from Pineapple Scotch Bonnet Salsa to Chimichurri, Pickled Watermelon, or Creamy Avocado Sauce.
  • Layer your tacos starting with a warm tortilla base, add your Bad Dawg slices, your chosen base and, then pile on your chosen toppings.

For Chimichurri Sauce

  • In a bowl, combine parsley, cilantro (if using), oregano, and garlic.
  • Add red pepper flakes, salt, and black pepper.
  • Pour in red wine vinegar and olive oil. Stir well to combine. If using lime juice, add now.
  • Allow to sit for 15–30 minutes at room temp to let the flavours meld. Refrigerate if not using immediately, but bring to room temp before serving.

For the Pickled Watermelon & Avocado Sauce Duo

    Make the Pickled Watermelon:

    • In a small pot, combine vinegar, water, sugar, salt, and allspice berries.
    • Bring to a simmer until the sugar and salt dissolve. Remove from heat.
    • Place cubed watermelon and sliced Scotch Bonnet in a clean jar.
    • Pour the warm brine over the watermelon to fully submerge.
    • Let cool, then seal and refrigerate. Marinate for at least 30 minutes (overnight is best!).

    Blend the Avocado Sauce:

    • In a blender or food processor, combine avocado, lime juice, sour cream, garlic, olive oil, salt, and cilantro.
    • Add a splash of water to adjust thickness.
    • Blend until smooth and creamy.
    • Chill for 10–15 minutes before serving.

    For Pineapple Scotch Bonnet Salsa

    • In a bowl, combine pineapple, scotch bonnet, red onion, cilantro, lime juice and salt.
    • Let it sit for 15 mins for the flavours to meld.