Chorizo Hot Dogs with Chimichurri

• chorizo‑style sausages↗6

  or fresh chorizo (not cured)

• olive oil↗1 tbsp tbsp
• banana shallots↗6

  peeled and sliced lengthwise

• sherry vinegar↗3 tbsp tbsp
• honey↗1 tbsp tbsp
• hot‑dog buns↗6

  split

• tomatoes↗3

  finely diced

• feta↗50g g

  crumbles

• banana shallot1

  peeled and finely diced

• medium red chilli↗1

  finely sliced, plus a few slices for serving

• garlic clove↗1

  minced

• sherry vinegar↗2 tbsp tbsp
• parsley↗small bunch of

  finely chopped

• coriandersmall bunch of

  finely chopped, plus extra leaves for garnish

• extra‑virgin olive oil↗50ml ml

  plus 1 tbsp

Step-by-step instructions

1. 1

   First make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. It will keep in the fridge for up to one day. To save chopping time you can pulse the ingredients quickly in a small food processor until just combined, not pureed.

2. 2

   Heat the grill to medium‑high temperature or light a barbecue and wait for the flames to die down. Place the sausages on a foil‑lined tray and grill for 12‑15 min, or cook on the barbecue until they sizzle and are done, turning halfway through.

3. 3

   Meanwhile heat the oil in a pan and sauté the shallots for 10‑15 min until soft and beginning to brown. Add the vinegar and honey, stir and cook a few more minutes until sticky.

4. 4

   Warm the hot‑dog buns on the grill, on a grill‑pan or barbecue, split the cooked sausages lengthwise if you used short links, then fill the buns with the sausages, a generous spoon of chimichurri, some diced tomatoes, feta crumbs, a few slices of chilli, a few coriander leaves and the sticky shallots.