Entree: United States – National Capital Region – Half-Smoke

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- For the sausages
- 12 oz (340 g) ground pork
- 12 oz (340 g) ground beef
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) ground coriander
- 1 tsp (3 g) mustard powder
- 1/2 tsp (1.5 g) onion powder
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) cold water
- 4 sturdy hot dog buns or split-top rolls, approx. 2.5 oz (70 g) each
- For the D.C.-style meat chili (topping)
- 8 oz (225 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 small yellow onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1/4 tsp (1 g) cayenne pepper (optional, for extra heat)
- For assembly and sides
- 1 cup (150 g) raw yellow or white onion, finely chopped (for topping)
- 1/3 cup (80 ml) yellow mustard
- 1 cup (115 g) shredded sharp cheddar (optional)
- Quick slaw (vegetable component)
- 4 cups (about 8 oz /225 g) shredded green cabbage
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) sugar
- 1/4 tsp (1.5 g) kosher salt
- Freshly ground black pepper, to taste

Instructions

Short Description:
A boldly spiced, coarse-textured pork-and-beef sausage grilled and served on a sturdy roll with a savory meat chili, chopped raw onions, and yellow mustard — a signature main course of Washington, D.C.

Regional Notes:
This District of Columbia Half-Smoke uses an equal pork-and-beef grind, smoky paprika and cayenne for the characteristic heat and tang, and the classic assembly with thin meat chili, raw onions, and bright yellow mustard. It differs from generic hot dogs or Mid-Atlantic sausages by its coarser grind, spicier seasoning, and the traditional chili-onion-mustard serving style popularized at local eateries.

1. Make the sausage mixture: in a large bowl, combine ground pork and ground beef with salt, pepper, smoked paprika, cayenne, ground coriander, mustard powder, onion powder, minced garlic, Worcestershire, and cold water. Mix gently but thoroughly until spices are evenly distributed; avoid overworking.
2. Shape the sausages: divide the mixture into 4 equal portions and form into logs roughly 6 oz (170 g) each and about 5–6 inches long. Place on a tray, cover, and chill at least 30 minutes to firm.
3. Prepare the chili topping: heat 1 tbsp (15 ml) vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds.
4. Brown the chili beef: add 8 oz (225 g) ground beef to the pan and cook, breaking up with a spoon, until no pink remains, 5–7 minutes. Stir in chili powder and tomato paste and cook 1 minute.
5. Simmer the chili: add beef broth, Worcestershire, salt, pepper, and optional cayenne. Bring to a gentle simmer and cook, uncovered, 12–15 minutes until slightly thickened. Adjust seasoning. Keep warm on low.
6. Make the quick slaw: in a bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss with shredded cabbage and refrigerate until ready to serve.
7. Poach the sausages (to set shape and start cooking): bring a large pot of water with a splash of vinegar or a beer (optional) to a gentle simmer (not a rolling boil). Add sausages and poach gently for 8–10 minutes; internal temperature should register about 140°F (60°C) at this stage.
8. Finish on the grill or skillet: preheat a grill or heavy skillet to medium-high. Grill or sear sausages, turning, until they have a good char and reach an internal temperature of 160°F (71°C), about 3–5 minutes more. Let sausages rest 3 minutes.
9. Warm the buns: briefly toast buns cut-side down on the grill or in a skillet until lightly browned.
10. Assemble: place one sausage in each bun, spoon a generous ladle of the meat chili over the sausage, sprinkle with chopped raw onion, add a drizzle of yellow mustard, and top with shredded cheddar if using.
11. Serve: serve each Half-Smoke with a scoop of quick slaw on the side (or pile a small portion on the roll for extra vegetable balance). Enjoy hot.