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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

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

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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