This Spanish inspired pork dogs with chorizo relish recipe can be enjoyed any time of the year.
Get ahead and grate the cheese and make the relish earlier in the day, so you've just got the sausages to cook when you're ready to eat.
The chipotle paste in the relish gives a lovely rich, fiery and smoky flavour. Enjoy it on nachos or loaded/dirty fries too!
Tips
- Cooking chorizo – if you’re able to buy the double packs of diced chorizo from the supermarket, you’ll save time removing the skin and chopping!
- This pork dogs with chorizo relish recipe is easily adapted if you’re cooking for less or more people.
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How to make this Pork Dogs with Chorizo Relish
Ingredients
- 4 pork sausages
- 4 finger buns – shop bought or homemade
- 30g manchego cheese, grated, to garnish
For the relish:
- 1 tbsp olive oil
- 75g cooking chorizo, skinned and finely chopped (see Tips)
- half an onion (approx. 50g), finely chopped
- 1 small red, yellow or orange pepper (approx. 100g), deseeded and finely diced
- salt and freshly ground black pepper
- 1 tbsp chipotle paste
To serve (optional):
- chunky oven chips
- salad
Instructions
- Make the relish - heat the tbsp of oil in a large frying pan or skillet over a medium heat and fry the chorizo and onion gently for 3 minutes. Add the diced pepper, and cook for 3 minutes, then season with salt and pepper. Stir through the chipotle paste and cook for 1 minute. Transfer the relish to a small serving bowl to cool until it’s needed.
- Cook the sausages according to the packet instructions. I usually cook them under a high grill for 12 minutes, turning every 3 minutes, or in the air fryer at 200C for 12 to 14 minutes. You could also cook them on the barbecue if you like.
- Now assemble – cut each sausage lengthways, but not all the way through, just so that they’re split. Place a split sausage into each finger bun, then add some relish into the split sausages and garnish with grated manchego cheese. Enjoy with some chunky oven chips, if you like, and salad on the side.
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Pork Dogs with Chorizo Relish
Ingredients
- 4 pork sausages
- 4 finger buns – shop bought or homemade
- 30 g (1.1 oz) manchego cheese grated, to garnish
For the relish:
- 1 tbsp olive oil
- 75 g (2.6 oz) cooking chorizo skinned and finely chopped (see Notes)
- half an onion (approx. 50g) finely chopped
- 1 small red, yellow or orange pepper (approx. 100g), deseeded and finely diced
- salt and freshly ground black pepper
- 1 tbsp chipotle paste
To serve (optional):
- chunky oven chips
- salad
Instructions
- Make the relish - heat the tbsp of oil in a large frying pan or skillet over a medium heat and fry the chorizo and onion gently for 3 minutes. Add the diced pepper, and cook for 3 minutes, then season with salt and pepper. Stir through the chipotle paste and cook for 1 minute. Transfer the relish to a small serving bowl to cool until it’s needed.
- Cook the sausages according to the packet instructions. I usually cook them under a high grill for 12 minutes, turning every 3 minutes, or in the air fryer at 200C for 12 to 14 minutes. You could also cook them on the barbecue if you like.
- Now assemble – cut each sausage lengthways, but not all the way through, just so that they’re split. Place a split sausage into each finger bun, then add some relish into the split sausages and garnish with grated manchego cheese. Enjoy with some chunky oven chips, if you like, and salad on the side.
Notes
- Cooking chorizo – if you’re able to buy the double packs of diced chorizo from the supermarket, you’ll save time removing the skin and chopping!
- This pork dogs with chorizo relish recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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