Italian Hotdogs with Basil Aioli


We can't let the Summer season, and its weekends meant for grilling, go just yet. From garden-fresh basil to the crisp Chicago-style Giardiniera Relish and Gilbret's Caprese Chicken Sausages... one bite of our Italian Hotdogs with a Basil Aioli, and you'll be transported to the Italian coast!

What is Gilbert's Caprese Chicken Sausages?

With ingredients that you can actually read, their chicken sausage are individually wrapped, fully cooked, and are packed with fresh flavors of an Italian Summer.

Feel free to  read more by clicking here. :)

How is Gilbert's different from other chicken sausages?

Their Caprese Chicken Sausages are:

  • All Natural
  • No Nitrates or Nitrites
  • Antibiotic Free Chickne
  • Pork Free
  • Gluten Free
  • And for our meal prep fanatics and/or singles, they're individually wrapped! 🙌🏼 🙌�

So, I'm all about those quick lunches and dinners that still taste good and are nutrient-dense without all the chaos... anyone else?

With that said, fully cooked anything is my go-to when I'm not in the kitchen creating new recipes.

Which is why I love heating up Gilbert's fully cooked chicken sausages to add to leftover pasta dishes, rice and mango salsa, or simply heat up to toss with sautéed vegetables like a taco bowl... but make it Italian!

How to cook with the caprese chicken sausages?

Besides our delicious Italian hotdogs ;) I recommend letting them make a debut to your homemade pizza nights, on top of pasta tossed in a basil pesto, or sliced to serve with tiny mozzarella balls and crisp tomatoes with a drizzle of traditional balsamic vinegar. One of my favorite things about fully cooked chicken sausages is that they make quick, nutrient-dense lunches/dinners... like a one-pot pasta alfredo!

What is the difference between Italian-style and Chicago-style relish?

Okay, so here me out... I did go with the Chicago-style relish on this hotdog even though we are trying to create an Italian-inspired summer grill-out for a reason. LOL

One of the biggest differences is the brine used to marinate and the size the vegetables are chopped too. Typically, the traditional Italian giardiniera is preserved through pickling with no oil, and is chopped in large bite-sized pieces to be more of an appetizer. That's why I opted for a Chicago-style, so that we could create a relish that wouldn't overpower the basil aioli and cypress chicken sausages that are already packed with flavor! :)

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

Italian Hotdogs with Basil Aioli



For the hotdogs:
  • 1 10-oz pack of Gilbert's Caprese Chicken Sausage
For the relish:
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 sweet onion, diced
  • 1/2 c green olives, pitted and diced
  • 2 serrano chiles, diced
  • 2 tsp oregano
  • 1 tsp red pepper flakes
  • 3/4 c white vinegar
  • 1/4 c olive oil
  • Salt and black pepper, to taste
For the basil aioli:
  • 1/4 c fresh basil, about one large handful
  • 1 tbsp. garlic, about 2-3 cloves
  • 2 egg yolks
  • 2 tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 1/2 cup olive oil


For the relish:
  1. Toss together all the diced vegetables in a large bowl.
  2. Mix 2 cups of water with 1/4 cup salt, stirring until the salt has dissolved. Pour the salt water over the vegetables.
  3. Cover and refrigerate for at least 3 hours to overnight.
  4. Drain any excess liquids from the bowl, then toss with the oregano, red pepper flakes, white vinegar, olive oil, salt, and black pepper.
  5. Transfer to an airtight container, and let marinate for at least 12 hours and up to 2 days.
For the basil aioli:
  1. Add the basil, garlic, yolks, lemon juice, and salt into a food processor. Pulse 2-3 times to combine.
  2. Turn processor on Loe speed, and slowly pour in olive oil. Continue to process until a creamy aioli forms, about 1-2 minutes, scraping sides as necessary.
  3. Transfer to an air tight container and store in the refrigerator until ready to use.
  4. Assemble hot dogs with the basil aioli and relish to your liking. Enjoy!

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