Made with chorizo sausages, this spicy recipe will take your hot-dog making skills to the next level.
Hot Hot Dogs
6 chorizo sausages
1 tbsp olive oil
6 shallots, peeled and sliced lengthways
3 tbsp sherry vinegar
1 tbsp honey
6 hot dog rolls
3 tomatoes, finely chopped
50 g feta, crumbled
FOR THE CHIMICHURRI
1 shallot, peeled and finely chopped
1 medium red chilli, finely chopped
1 garlic clove, crushed
2 tbsp sherry vinegar
small bunch of parsley, finely chopped
small bunch of coriander, finely chopped
50 ml extra virgin olive oil, plus 1 tbsp
For the chimichurri: combine the ingredients in a bowl with ½ tsp salt and set aside.
Place the sausages in an oven tray and grill under medium-high heat for 12-15 minutes.
Heat 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 until sticky.
Warm the hot dog rolls under the grill and cut the cooked sausages in half lengthways.
Place a sausage in each roll then top with a big spoonful of the chimichurri, chopped tomato, feta and sticky shallots.
If you like you dogs really hot you can add a few more slices of red chili
Recipe by Capsicum Culinary Studio