Half-Smoke
5m prep 10m cook 15m ready
A classic half-smoke sausage served in a bun with chili, yellow mustard, and diced onions. This hearty dish is a Washington D.C. staple.
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.6 mg
- Iron: 1.09 mg
- Magnesium: 20.3 mg
- Phosphorus: 66.3 mg
- Potassium: 253 mg
- Zinc: 0.56 mg
Let's Cook
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Step 1.
Prepare the chili according to your preferred recipe and keep it warm on low heat, stirring occasionally to prevent sticking.
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Step 2.
While the chili simmers, heat a flattop or large skillet over medium-high heat. Panfry the smoked beef and pork sausage, turning occasionally, until the casing is charred and blistered, about 5–7 minutes.
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Step 3.
Place the cooked sausage into a classic hot dog bun. Spread a generous smear of yellow mustard along the sausage.
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Step 4.
Spoon a heaping pile of warm chili over the sausage, then top with a handful of diced white onions. Serve immediately.
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