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Smoked Jalapeño cheddar hotdog by Rookpluim

4 persons | Shichirin, Pork | Meat | Main dish


Light the charcoal and Binchotan and make sure the Shichirin is well hot. Fully open the sliders of the Shichirin. Remove the grill and place the yakitori bars on the Shichirin.

Use two skewers to thread on all four sausages at once, placing a skewer on the left and right side of the sausage to make it easier to flip. 

Next, make the guacamole first by mashing the avocado. Finely chop the red onion and mix half into the guacamole, set the other half aside. Finely chop the chilli pepper and add it whole to the guacamole along with the olive oil, Tabasco and the lime juice from half the lime. Season to taste with salt and pepper.

Dice the tomatoes and add the other half of the chopped onion. Also mix a dash of olive oil and the vinegar into the salsa. Season to taste with salt and pepper.

Mix the mayonnaise with the Sriracha sauce.

Then grill the sausages on the Shichirin, about 5 minutes per side.

Cut open the buns and spread with the sauce. Add the guacamole and place the sausage on top. Garnish the sandwiches with feta, puffed quinoa, sweet and sour red onion and the tomato salsa.

This recipe is a collaboration with Rookpluim.

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  • 4 Jalapeño Cheddar sausages
  • 4 hot dog buns
  • 1 avocado
  • 1 chilli
  • 1 red onion
  • 1 tbsp olive oil
  • 1 tsp tabasco
  • 1 half lime
  • 2 tomatoes
  • 1 tbsp Sriracha sauce
  • 2 tbsp mayonnaise
  • 100 gr feta cheese
  • 2 tbsp puffed quinoa
  • 100 gr sweet and sour red onion
  • 100 gr rocket
  • 1 tbsp vinegar


  • Shichirin
  • yakitori bars
  • skewers
  • cutting board

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