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Ingredients
Method
- 6 non-cured chorizo-style sausages or cooking chorizo
- 1 tbsp olive oil
- 6 shallots, peeled and sliced
- 3 tbsp sherry vinegar
- 1 tbsp honey
- 6 brioche hot dog buns
- 3 chopped tomatoes
- 50g crumbled feta
- Chimichurri dressing, to serve
- Cook the sausages under a hot grill or on the barbecue for 12-15 mins, or until cooked through. Meanwhile, fry the shallots in the oil for 10-15 mins, or until very soft and golden. Stir in the honey and vinegar, and cook for 3 mins more until sticky.
- Warm the buns under the grill, and stuff with the sausages, top with chimichurri, then finish with chopped tomato, crumbled feta, and the sticky shallots. Yes!
25 mins
6 serving
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