Chorizo Dogs with Chilli Aioli
By OcadoLife
Published on 26 June 2022
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 milder flavour, you could swap the chillies for Peppadew Sweet Peppers. No time to whisk up an aioli from scratch? For a cheat’s version, replace the egg yolk and mustard with 75g mayonnaise, and mix with the garlic, a squeeze of lemon juice, plus the chillies and parsley. Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.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.