BBQ season in our household is officially underway! We had a false start last weekend, promising our daughter Gwynnie her first BBQ of the season only to be huddled inside by 5pm. Needless to say we had much better success this Sunday.
I’ve partnered with Beef Eater BBQs to create these posh hotdogs using my summer BBQ staple chimichurri – a green herby dressing originating from Argentina. It’s traditionally made with parsley but I use any herb I have on hand – it’s a great marinade for meats also.
They’re best washed down with a glass of bubbles or a hoppy beer. Enjoy x
Watercress & Basil Chimichurri
1/2 cup each firmly packed basil and baby watercress
3 garlic cloves
1/3 cup olive oil
2 tbsp red vinegar
Sea salt and pepper
1/4 teaspoon red pepper flakes (Optional)
1/2 cup good mayonnaise
1/4 cup American style yellow mustard
4 long hotdog buns, warmed and sliced down the middle (I used brioche)
4 good sausages (I used L’Authentique Traditional Toulouse)
1 brown onion, thinly sliced
To serve: Tomato relish
For the chimichurri, place herbs and garlic in a good processor and pulse to finally chop. Add olive oil, vinegar, a generous amount of salt and pepper and red pepper flakes. Pulse again to mix and set aside.
Mix mustard and mayonnaise together and set aside.
Cook sausages on a BBQ over a medium heat for 10-12 minutes turning occasionally. Add onions half way through and cook until tender and slightly brown (about 4 minutes).
To assemble spread tomato relish on the inside of each bun, add a sausage to each then top with chimichurri, mustard mayo and extra watercress if you wish.
NB: The sausages didn’t quite come to the end of the bun so you could slice each in half lengthways, use longer sausages, or 2 shorter ones.