BBQ Sausage Seasoning Recipes
We’re sharing three loaded dogs that will bring the fire to your cooking…besides the grill. Below, you’ll find instructions for stuffed chorizo rolls with chimichurri and pickled red onions (aka choripan); sausage with kale pesto and cherry chili relish; and Chinese sausage with Korean gojuchang seasoning and scallion salad.
Lamb with Kale Pesto and Cherry Chili Relish
Let this Portuguese sausage shine. Simply slather a toasted bun with our Kale Pesto, add grilled sausage and scoop up our super spicy cherry pepper relish.
For the cabbage pesto:
2 c. tightly packed cabbage leaves, cleaned and trimmed
½ c. olive oil
¼ c. grated parmesan
¼ c. walnuts
1 clove of garlic, peeled
1 T. white wine vinegar or lemon juice
1 t. salt
½ tsp ground pepper
In a food processor, blend all ingredients on high speed until well combined.
For cherry pepper flavor:
12-15 jarred pickled cherry peppers, diced and seeded to your seasoning preference
½ c. cherry pepper pickling liquid
1 T. honey
1 small white onion, diced
In a saucepan, combine the ingredients. Place over high heat, bring to the boil and then simmer for two minutes. Remove from heat and refrigerate overnight.
Choripan
An Argentinian staple, this sandwich calls for placing grilled chorizo in a toasted bun, slathering it with flavorful, herby chimichurri sauce, and topping it with pickled red onions.
For the chimichurri:
1 tsp fresh cilantro
1 tbsp fresh flat-leaf parsley
Juice of ½ lime
2 T. red wine vinegar
½ c. olive oil
4 cloves of garlic
1 t. salt
½ t. ground red pepper flakes
In a food processor, blend all ingredients on high until well combined.
For the pickled red onion:
1 medium red onion, thinly sliced
1 c. distilled white vinegar
½ c. water
½ t. granulated sugar
½ t. salt
In a small saucepan, bring the vinegar, water, salt and sugar to a boil. Remove from heat and let cool for 5 minutes.
In a large jar, combine the sliced onion and the heated pickling liquid. Refrigerate overnight.
Chinese sausage with gojuchang and green tea
This sandwich strikes a complex balance of sweet, salty, and spicy. Place a grilled Chinese sausage on a toasted bun, slather it with hot gojuchang sauce and top it off with a heaping helping of green tea.
For the green tea salad:
1 tsp green tea, thinly sliced on the bias
2 T. rice wine vinegar
1 T. honey
1 t. sesame oil
1 t. salt
½ t. black pepper
In a bowl, mix all the ingredients.