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Chorizo Dogs with Chilli Aioli

By OcadoLife
Giving the classic hot dog a Spanish twist,these Chorizo Dogs with Chilli Aioli from recipe writer and food stylist Emily Jonzen are a smoky, garlicky sensation. They have a guindilla chilli kick but if you prefer a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 medium egg yolk
  • 1 garlic clove, crushed or grated
  • 1 tsp of dijon mustard
  • 100 ml of olive oil
  • 0.5 lemon, juiced
  • 2 pickled guindilla chillies
  • 1 tbsp of finely chopped flat-leaf parsley
  • 1 250g pack ocado own range spanish cooking chorizo sausages
  • 4 hot dog buns (we used ocado own range 6 hot dog rolls)
  • 4 roasted red peppers (from a jar), drained and finely sliced
  • 1 small handful of rocket

Method

3 steps

  1. Step 1

    For the aioli, put the egg yolk, garlic, mustard and a pinch of salt in a bowl; mix with a balloon whisk until thickened. Add the oil gradually, whisking continuously until combined and glossy. If the mixture starts to split or gets too thick, add a splash of water. Add the lemon juice, chillies and parsley; season. Set aside.

  2. Step 2

    Preheat the grill to medium-high. Cook the sausages for 10-12 mins, turning occasionally, until cooked through and golden. Lightly toast the buns.

  3. Step 3

    Spread each bun with 1tbsp aioli, then top with a sausage, some red pepper and a little rocket, and serve immediately. Leftover aioli will keep in the fridge in an airtight container for 2-3 days.