Preheat a gas or charcoal grill to 400°F.
Place sausage links on oiled grates and grill for approximately 20 minutes or until internal temperature reaches 165°F.
Meanwhile, on the stovetop in a medium saucepan, warm chili. Stir in chopped brisket and continue cooking until warm through.
Open hot dog buns. On each bun, place one sausage link and top with ¼ cup chili. Add cheddar cheese, onions, jalapeño peppers and chives on top. Serve immediately.
Inspired by Evie Mae’s BBQ
Nutrition information per serving: 478.2 Calories; 257.3 Calories from fat; 28.6 Total Fat ( 9.67 g Saturated Fat; 0.24 g Trans Fat; 1 g Polyunsaturated Fat; 2.5 g Monounsaturated Fat;) 69.49 mg Cholesterol; 1235.6 mg Sodium; 32.4 g Total Carbohydrate; 2 g Dietary Fiber; 22.2 g Protein; 3 mg Iron; 218.1 mg Potassium; 2.5 mg Niacin; 0.05 mg Vitamin B6; 0.2 mcg Vitamin B12; 0.6 mg Zinc; 14 mcg Selenium; 8.3 mg Choline.
This recipe is an excellent source of Protein, Selenium; and a good source of Iron and Niacin.