Bonfire Night bangers
Take the humble hotdog to new heights this Guy Fawkes Night by adding some show-stopping accompaniments
Forget the bottled stuff – make your own fiery herb sauce and fresh tomato salsa to give these sausages some real zip. If you’re expecting a crowd, place the sausages and rolls on a table, spoon the sauces into bowls and let everyone help themselves. Job done.
BONFIRE NIGHT BANGERS
Makes 12 hotdogs
12 chorizo-style sausages
12 hot dog buns
For the chimichurri sauce:
2 large handfuls flat-leaf parsley
2 large handfuls mint
1/2 tsp dried oregano
2 red chillies
4 tbsp red wine vinegar
2 tsp caster sugar
4 garlic cloves, roughly chopped
300ml olive oil
For the pico de gallo salsa:
5 tomatoes, deseeded and diced
2 tbsp chopped coriander
2 green chillies, finely chopped
1 large onion, diced
Juice of 1 lime
1. Preheat the oven to 220°C/fan 200°C/gas 6.
2. Place the sausages on a shallow roasting tray. Cook for 35 minutes or until cooked through.
3. Meanwhile, place the chimichurri ingredients in a food processor, apart from the olive oil, and blitz until roughly chopped. Add some seasoning and the oil and blend again until finely chopped. Taste, adjust the seasoning and set aside.
4. Mix together the pico de gallo ingredients. Season to taste and set aside.
5. Split and griddle the hot dog buns until lightly toasted.
6. Remove the sausages from the oven. Serve with the hot dog buns, chimichurri and salsa.