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!