Rockpool's hot-cold combo of chorizo sausage, onion and pickles is perfect with an icy-cold beer.
Photo: Jennifer Soo
Have your say
- 2 tbsp vegetable oil
- 1 brown onion, finely sliced
- 4 Rodriguez Bros chorizo sausages
- 4 hot dog buns
- 1 small brown onion, halved and cut into 5mm-thick slices
- tomato sauce
- Dijon mustard
- green Tabasco sauce
- For pickled cucumbers
- 2-3 pickling cucumbers
- table salt
- 300g caster sugar
- 300ml rice wine vinegar
Allow a week's pickling time for cucumbers. To make pickles, prick cucumbers a few times with a fork. Rub salt over cucumbers and leave for 1 hour, then wash well, dry and place in a small heatproof container. In a small pot, combine sugar, vinegar and 300ml water and bring to the boil, stirring to ensure sugar dissolves. Pour hot pickling liquid over cucumbers and leave to cool at room temperature.
Transfer pickles to fridge and leave for at least a week before using. To make hot dogs, heat oil in a pan and fry sliced onions until golden.
Heat a barbecue or a grill plate to hot. Grill chorizo sausages whole until nicely charred all over, then transfer to a plate and keep warm. Thinly slice pickled cucumbers lengthways. Slice buns open from top and butter inside. Scatter in sliced raw onion and cucumber pickles, then place a chorizo sausage in each.
Squeeze tomato sauce and mustard over sausages, and finish with fried onions. Serve with Tabasco on the side.