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Chorizo rolls

Contains pork – recipe is for non-Muslims only
A favourite at London's Borough Market, these speedy rolls are the new hot dog

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 745
  • Carbohydrates 35
  • Saturated Fat 21
  • Sugar 10
  • Protein 31
  • Fat 55
  • Fibre 5
  • Salt 5.84

Nutrition per serving

  • Calories 745
  • Carbohydrates 35
  • Saturated Fat 21
  • Sugar 10
  • Protein 31
  • Fat 55
  • Fibre 5
  • Salt 5.84

Ingredients

  • 2 red peppers
  • 500g cooking chorizo (see tip)
  • 1 loaf French bread, quartered and split down the middle
  • 100g bag rocket
  • 1 tbsp olive oil

Tip

Tip
Cooking chorizo can vary hugely in length, from little thumb-sized sausages to very long coils. It doesn’t matter which you use – they will all take the same time to sizzle – just cut the very long sausages to lengths that will fit the bread.

Method

  1. Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.

  2. Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.

  3. Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.

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