Baja Chorizo Sausage.
Prep time.
25 minutes
Cook time.
25 minutes
Total time.
50 minutes
Serves.
4 people
Ingredients.
4 D’Italiano® Brizzolio Sausage Rolls4 chorizo sausages½ Cup Sour cream, or plain Greek Yogurt1 tbsp. Pickled jalapeno, chopped1 lime , zest, and juice, divided1 cob of corn , kernels removed from cob½ cup cherry tomato, washed and quartered¼ small red onion , small dice1 avocado , pitted and cut into small dice2 tbsp. fresh cilantro leaves, wash, dried and chopped5 tbsp. Olive OilSalt and pepper.
Instructions.
For Lime Jalapeno Crema- In a small bowl, combine sour cream, zest of a whole lime, juice of half the lime, jalapeno. Set aside in the fridge.For Salsa- In a small skillet, on medium-high heat, roast the corn kernels until browned. Season with salt and pepper. Set aside to cool to room temperature.In a medium bowl, combine cooled corn, tomato, red onion, avocado remaining juice of the lime, olive oil, and salt and pepper to taste. Toss to combine and set aside.On a pre-heated medium grill, cook chorizo sausage, turning to brown, for approx. 12- 15 minutes, until internal temperature reaches 160°F. Once cooked, make diagonal cuts halfway down, along the length of the sausage to make eating the loaded sausage easier. If desired, toast D’Italiano® Brizzolio Sausage Rolls on the upper rack of BBQ.Assembly- Place cooked chorizo in the bun, spoon 2-3 tbsp. corn salsa over, and drizzle with Lime Jalapeno Crema.
