Epic Chorizo Chilean Hot Dogs

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 200g cabbage
• 2pcs chorizo sausages
• 2pcs sandwich rolls
• 1pcs avocado
• 1bunch coriander
• 100g fire-roasted tomato and jalapeno salsa
• 80ml smoky chipotle mayonnaise
• 15ml olive oil
• 5ml dijon mustard
• 15ml white vinegar
• 10ml sugar

Method

1. Step 1 — Roast wedges
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick wedges. Put the sweet potato on the lined tray, drizzle with 1 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25-30 mins until golden and tender.
2. Step 2 — Make charred cabbage
   Meanwhile, slice the cabbage. Heat 2 tsp olive oil in a medium frypan over high high. Cook the cabbage and 2 tbs water, stirring occasionally, for 5-8 mins until broken down and charred. Stir in 1 tsp dijon mustard, 2 tsp white vinegar and 2 tsp sugar and cook for 1 min. Season with salt and pepper. Remove from the pan and cover to keep warm.
3. Step 3 — Cook chorizo
   Return the same pan to medium-high heat. Add the chorizo and cook, turning, for 4-5 mins until golden. Remove the pan from the heat.
4. Step 4 — Make guacamole
   While the chorizo is cooking, cut the rolls in half, but not all the way through. Put on an oven tray and bake for 5 mins or until lightly toasted. Meanwhile, coarsely mash the avocado and 1 tsp white vinegar in a bowl and season with salt and pepper. Pick the coriander leaves, discarding the stems.
5. Step 5 — Serve up
   Fill the rolls with the guacamole, charred cabbage and chorizo. Drizzle over the salsa and chipotle mayonnaise and scatter with the coriander. Serve the chorizo hot dogs with the wedges and enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat, Milch, Eier