Name: Chorizo hot dogs with chimichurri
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 6 chorizo-style sausages or cooking chorizo (not the cured kind) -; 1 tbsp olive oil -; 6 banana shallots , peeled and sliced lengthways -; 3 tbsp sherry vinegar -; 1 tbsp honey -; 6 hot dog buns , split -; 3 tomatoes , finely chopped -; 50g feta , crumbled -; 1 banana shallot , peeled and finely chopped -; 1 medium red chilli , finely chopped, plus a few slices to serve -; 1 garlic clove , crushed -; 2 tbsp sherry vinegar -; small bunch of parsley , finely chopped -; small bunch of coriander , finely chopped, plus extra leaves to serve -; 50ml extra virgin olive oil , plus 1 tbsp -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chorizo hot dogs with chimichurri

1. 6 chorizo-style sausages or cooking chorizo (not the cured kind) -

2. 1 tbsp olive oil -

3. 6 banana shallots , peeled and sliced lengthways -

4. 3 tbsp sherry vinegar -

5. 1 tbsp honey -

6. 6 hot dog buns , split -

7. 3 tomatoes , finely chopped -

8. 50g feta , crumbled -

9. 1 banana shallot , peeled and finely chopped -

10. 1 medium red chilli , finely chopped, plus a few slices to serve -

11. 1 garlic clove , crushed -

12. 2 tbsp sherry vinegar -

13. small bunch of parsley , finely chopped -

14. small bunch of coriander , finely chopped, plus extra leaves to serve -

15. 50ml extra virgin olive oil , plus 1 tbsp -

How to cook deliciously - Chorizo hot dogs with chimichurri

1. Stage

First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.

2. Stage

Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.

3. Stage

Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.

4. Stage

Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you’ve used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.