Bun appetit
Three ways to spice up your sausage sandwiches this summer
We’re giving a whole new meaning to hot dog, introducing some spice to your sausage sandwich selections for this summer.
We’re sharing three loaded dogs that’ll bring the fire to your cookout … other than the grill.
Below, you’ll find how-tos for rolls crammed with chorizo with chimichurri and pickled red onions (aka choripan); linguica with kale pesto and hot cherry pepper relish; and Chinese sausage with the Korean condiment gojuchang and scallion slaw.
Linguica with kale pesto and hot cherry pepper relish
Let this Portuguese sausage shine. Simply slather a toasted bun with our kale pesto, add your grilled linguica and pile on our super spicy cherry pepper relish.
KALE PESTO
2 c. firmly packed kale leaves, cleaned and trimmed K c. olive oil N c. grated parmesan cheese N c. walnuts
1 clove of garlic, peeled 1 T. white wine vinegar or
lemon juice
1 t. salt K t. ground pepper
In a food processor, blend all ingredients on high speed until thoroughly combined.
CHERRY PEPPER RELISH
12-15 jarred pickled cherry peppers, diced and seeded according to spice preference K c. cherry pepper pickling liquid
1 T. honey
1 small white onion, diced
In a saucepan, combine ingredients. Place over high heat, bring to a boil and then lower to simmer for 2 minutes. Remove from heat and place in the fridge overnight.
Chinese sausage with gojuchang and scallion slaw
This sandwich strikes a complex balance of sweet, savory and spicy. Place a grilled Chinese sausage on a toasted bun, smear on gojuchang hot sauce and complete with a heap of our scallion slaw.
SCALLION SLAW
1 c. scallions, thinly sliced
on the bias
2 T. rice wine vinegar
1 T. honey
1 t. sesame oil
1 t. salt
K t. ground black pepper
In a bowl, mix all of the ingredients together.
Choripan
An Argentinian staple, this sandwich requires placing grilled chorizo in a toasted bun, drizzling it with tangy, herbaceous chimichurri sauce and topping it all off with pickled red onions.
CHIMICHURRI
1 c. fresh cilantro
1 c. fresh flat-leaf parsley Juice of K lime
2 T. red wine vinegar
K c. olive oil
4 cloves of garlic
1 t. salt K t. crushed red pepper flakes
In a food processor, blend all ingredients on high until thoroughly combined.
PICKLED RED ONIONS
1 medium red onion, thinly
sliced
1 c. distilled white vinegar K c. water K t. granulated sugar K t. salt
In a small saucepan, bring vinegar, water, salt and sugar to a boil. Remove from heat and allow to cool for 5 minutes.
In a large jar, combine sliced onions and heated pickling liquid. Store in the fridge overnight.