Chorizo Sausage Chihuahua Dogs Recipes

Steps:

• Prepare your Sausages grilled, baked, broiled, on your outdoor grill, or pan-fried. A 1 lb package will contain 5 sausages. I cooked mine with the onion slices on my George Foreman Indoor Grill.
• Warm up the grill for 5 minutes with the onions inside. Always spray your indoor grill with Pam prior to the warm-up period.
• Line the sausages up across the grates so you get grill marks on them. Close the grill and set your timer for 5 minutes.
• While the Sausages are cooking, spread your hot dogs bun, sprinkle a layer of shredded cheese inside, then insert them in your toaster oven until the cheese is slightly melted.
• Insert your cooked Chorizo Chihuahua Dogs into each bun on top of the bed of melted cheese. Top with your sliced onions and 2 tablespoons or more of your favorite salsa. You can also top with chili or other toppings of your own choosing.

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

Steps:

• First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.
• Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.
• Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.
• Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you've used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.

Steps:

• Heat about 1 inch of oil in a skillet.
• Trim the tortillas to fit the hot dogs' length.
• Slit the hot dogs lengthwise, taking care not to cut clear through or to cut through the ends.
• Tuck strips of cheese into the slit along the length of the hot dog.
• Wrap stuffed hot dogs in tortillas and secure with toothpicks.
• Fry hot dogs in oil until browned on all sides, turning to brown evenly.
• Remove toothpicks before serving.
• These will be quite hot inside, so take care when eating!