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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

Rate this recipe
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4
servings
0:10
Preparation
0:09
COOKING
0:19
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x100 g
    chorizo sausages
    You might like:

    Flyer Deal  (1)
    BRANDT KOLBASSA CHUBS OR POLISH SAUSAGE

    BRANDT KOLBASSA CHUBS OR POLISH SAUSAGE

    $4.99 ea.

    250 - 300 g SELECTED VARIETIES


  • 4
    pieces of french baguette bread
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    Flyer Deals  (2)
    DEMPSTER'S WHOLE GRAIN OR RYE BREADS OR GRAINHOUSE BREADS, 7" TORTILLAS OR PULL-APART BUNS

    DEMPSTER'S WHOLE GRAIN OR RYE BREADS OR GRAINHOUSE BREADS, 7" TORTILLAS OR PULL-APART BUNS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


    PREMIÈRE MOISSON BREAD

    PREMIÈRE MOISSON BREAD

    $4.29 ea.

    RAISIN HAZELNUT HONEY OR SOURDOUGH WALNUT 500 g


  • 1/3 cup
    (80 mL)
    light sour cream
  • 1/3 cup
    (80 mL)
    light mayonnaise
    You might like:

    Flyer Deals  (2)
    CHOSEN FOODS MAYONNAISE

    CHOSEN FOODS MAYONNAISE

    $8.99 ea.

    355 ml SELECTED VARIETIES


    HELLMANN'S MAYONNAISE

    HELLMANN'S MAYONNAISE

    $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)
    You might like:

    Flyer Deals  (2)
    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 1/4 tsp.
    (1 mL)
    ground cinnamon

  • freshly ground pepper and salt
Imprimer ma sélection

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

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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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