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Chorizo hot dogs with chimichurri

Four chorizo hot dogs with chimichurri

Chorizo hot dogs with chimichurri

Name: Chorizo hot dogs with chimichurri
Prep time: 15 min
Cook time: 25 min
Total time: 40 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

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Jazz up a humble hot dog with punchy chimichurri sauce. It’s perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden

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Ingredients

Nutrition

Units:

MetricUS

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

For the chimichurri

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

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Nutrition: Per serving

kcal556
fat31g
saturates9g
carbs46g
sugars8g
fibre4g
protein21g
salt3.2g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, June 2020

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A star rating of 4.7 out of 5.3 ratings

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