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Chorizo Hot Dog, Cinnamon and Lemon Mayonnaise
2014-05-28
https://www.metro.ca/userfiles/image/recipes/hot-dog-chorizo-10087.jpg
PT10M
PT09M
PT19M
Preheat the barbecue grill at high heat.Bring a saucepan filled with water to a boil. In the meantime, gently prick the sausages with a fork.When the water boils, add the sausages and cook over low heat for about 5 minutes.Remove the sausages from the water and let them rest on a plate.Prepare the baguette bread by removing the inside part of the loaf without breaking the crust.Place the blanched sausages on the hot grill and cook 2 minutes.This will also make nice grill marks.In the meantime, in a bowl, combine the sour cream, the mayonnaise, the preserved lemons, the parsley and the cinnamon. Season with salt and pepper.When the sausages are nicely caramelized, remove from the grill and reserve.Fill each bread cavity with 2 Tbsp. (30 mL) of mayonnaise and insert a sausage in the hole.
4
Chef Caroline McCann
0
0
0
0
4x100 g chorizo sausages
4 pieces of french baguette bread
1/3 cup (80 mL) light sour cream
1/3 cup (80 mL) light mayonnaise
1 1/2 Tbsp. (22 mL) fresh parsley, finely chopped
1 Tbsp. (15 mL) preserved lemons, skins only, finely chopped (or zeste of lemon)
1/4 tsp. (1 mL) ground cinnamon
freshly ground pepper and salt
Chorizo Hot Dog, Cinnamon and Lemon Mayonnaise
4
servings
0:10
Preparation
0:09
COOKING
0:19
TOTAL TIME
Ingredients
-
4x100 g
chorizo sausages
-
4
pieces of french baguette bread
-
1/3 cup
(80 mL)light sour cream
-
1/3 cup
(80 mL)light mayonnaise
-
1 1/2 Tbsp.
(22 mL)fresh parsley, finely chopped
-
1 Tbsp.
(15 mL)preserved lemons, skins only, finely chopped (or zeste of lemon)
-
1/4 tsp.
(1 mL)ground cinnamon
-
freshly ground pepper and salt
Preparation
Preheat the barbecue grill at high heat.
Bring a saucepan filled with water to a boil. In the meantime, gently prick the sausages with a fork.
When the water boils, add the sausages and cook over low heat for about 5 minutes.
Remove the sausages from the water and let them rest on a plate.
Prepare the baguette bread by removing the inside part of the loaf without breaking the crust.
Place the blanched sausages on the hot grill and cook 2 minutes.
This will also make nice grill marks.
In the meantime, in a bowl, combine the sour cream, the mayonnaise, the preserved lemons, the parsley and the cinnamon. Season with salt and pepper.
When the sausages are nicely caramelized, remove from the grill and reserve.
Fill each bread cavity with 2 Tbsp. (30 mL) of mayonnaise and insert a sausage in the hole.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
