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Chorizo Hot Dog, Cinnamon and Lemon Mayonnaise 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.
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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

Chorizo Hot Dog, Cinnamon and Lemon Mayonnaise

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4
servings
0:10
Preparation
0:09
COOKING
0:19
TOTAL TIME

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Ingredients

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  • 4x100 g
    chorizo sausages
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    250 - 300 g


  • 4
    pieces of french baguette bread
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  • 1/3 cup
    (80 mL)
    light sour cream
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    GAY LEA SOUR CREAM

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    425 - 500 ml SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    light mayonnaise
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    HELLMANN'S MAYONNAISE

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    $4.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 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
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    SELECTION GROUND CINNAMON SPICE

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  • freshly ground pepper and salt
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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.

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