Chimichurri hot dogs with pickled pink onion and pepper slaw
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Chimichurri hot dogs with pickled pink onion and pepper slaw
This recipe is inspired by Argentinian choripán. Grilled sausages are drizzled with prep-ahead chimichurri and served with a fresh slaw to load on or enjoy on the side
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
686Kcal
Fat
46gr
Saturates
10gr
Carbs
46gr
Sugars
18gr
Fibre
85gr
Protein
22gr
Salt
3.1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 4 Taste the Difference Sicilian-inspired pork sausages
- 4 hot dog rolls, split
- 6 tbsp mayonnaise
For the chimichurri (make up to 2 days ahead)
- 1 x 30g pack flat-leaf parsley, leaves finely chopped
- ½ tsp dried oregano
- ½ echalion shallot, finely diced
- 1 garlic clove, crushed
- ½ tsp chilli flakes, or to taste
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
For the slaw
- 100ml cider vinegar
- 1 tbsp sugar
- ½ tbsp fine salt
- 1 red onion, thinly sliced
- 1 small red pepper, deseeded and thinly sliced
- ½ white cabbage, cored and shredded
- ½ green chilli, thinly sliced
Step by step
- Start by pickling the onion for the slaw: whisk the vinegar, 100ml hot water, the sugar and salt in a bowl until dissolved. Add the sliced onion and set aside for at least 30 minutes. Meanwhile, combine all the ingredients for the chimichurri in a bowl and season with a pinch of salt. Set aside in the fridge until ready to serve.
- Heat the barbecue for direct and indirect cooking (the coals heaped to one side). Grill the sausages over a medium heat (between the direct and indirect heat areas) for about 10-15 minutes until cooked through and nicely charred. Warm the hot dog rolls on the barbecue too.
- Drain the pickled onions (reserving 1 tablespoon of the liquid) and put most of them in a bowl with the red pepper, cabbage, chilli and 2 tablespoons of the mayonnaise. Add the reserved pickling liquid and mix well until everything is coated. Spread the remaining mayonnaise inside the rolls, then fill with the sausages, chimichurri and remaining pickled onions. Serve the slaw alongside.
