Serves 6
Ingredients:
- 6 HECK Chorizo-style sausages
- 6 hot dog or sub rolls
- 20g fresh flat-leaf parsley, finely chopped
- 20g fresh coriander leaves, finely chopped
- 2 garlic cloves, crushed
- 2–4 small green and red chillies, finely chopped
- 2 tbsp red wine vinegar
- ½ tsp flaked sea salt (or ¼ tsp fine sea salt)
- 125ml extra virgin olive oil
- Freshly ground black pepper, to taste
- A handful of rocket to garnish
Method:
1. Light your barbecue and place the chorizo sausages on the grill. Cook for 7–10 minutes, turning occasionally, until they're nicely browned and cooked through.
2. Meanwhile, prepare the chimichurri. In a bowl, combine the parsley, coriander, garlic, chopped chillies, red wine vinegar, olive oil, salt, and a good pinch of black pepper. Mix well and set aside to let the flavours infuse.
3. To assemble, place a small handful of rocket into each roll. Add a sausage, then generously spoon over the fresh, zesty chimichurri.
Serve hot and enjoy these flavour-packed BBQ hot dogs!