D’Italiano® Grilled Cajun Shrimp Dog with Avocado Salsa
Prep Time:
15 Min.
Cook Time:
20 Min.
Serves:
4
D’Italiano® Baja Chorizo Sausage
Prep Time:
25 Min., plus cooling time
Cook Time:
25 Min.
Total Time:
50 Min.
Servings:
4
Description
Just about everyone loves chorizo (right?) This Baja Chorizo Sausage recipe is the perfecto combination of spicy and sweet, fresh, and flavourful featuring D’Italiano® Brizzolio Sausage Rolls.
Ingredients
- 4 D’Italiano® Brizzolio Sausage Rolls
- 4 chorizo sausages
- ½ Cup Sour cream, or plain Greek Yogurt
- 1 tbsp. Pickled jalapeno, chopped
- 1 lime , zest, and juice, divided
- 1 cob of corn , kernels removed from cob
- ½ cup cherry tomato, washed and quartered
- ¼ small red onion , small dice
- 1 avocado , pitted and cut into small dice
- 2 tbsp. fresh cilantro leaves, wash, dried and chopped
- 5 tbsp. Olive Oil
- Salt and pepper
How to make
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 Assembly- Place cooked chorizo in the bun, spoon 2-3 tbsp. corn salsa over, and drizzle with Lime Jalapeno Crema.
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