Chorizo hot dogs with chimichurri

Jazz up a humble hot dog with punchy chimichurri sauce. It’s perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden

Prep:15 mins
Cook:25 mins

Serves 6
Easy

Nutrition per serving

kcal 556
fat 31g
saturates 9g
carbs 46g
sugars 8g
fibre 4g
protein 21g
salt 3.2g

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
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

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.
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.
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.
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.