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Barbecue Mexican sausages

Ben O’Donoghue
Barbecue Mexican sausages


Serving size: Serves 4-6
Cuisine type: Mexican
Cooking time: Less than 60 minutes
Course: Finger food, Lunch
Favourite flavours: Pork, Spicy

Barbecue Mexican sausages
INGREDIENTS

12 thick good quality pork sausages
1 cup sour cream

hot chilli sauce
2 tablespoons oil
1 large onion, peeled and chopped
6 habanero chillies or 8-10 small red chillies, seeds removed
1 x 400g can chopped tomatoes
½ cup white wine vinegar

guacamole
2 ripe avocadoes, halved and stone removed
1 fresh jalapeno chilli (optional)
juice of 2 limes
2 eschalots, finely chopped
1 x 250g punnet cherry tomatoes, halved
1 tablespoon chopped coriander
Preheat a barbeque or frying pan over medium heat and cook sausages for 8-10 minutes, turning sausages over half way, until golden, moist and cooked through. Remove and keep warm, loosely covered with foil.

METHOD

Heat oil in a pan and cook onion and chill for 3-4 minutes or until softened and fragrant.

Stir in tomatoes and vinegar and simmer for 15-20 minutes or until sauce has reduced and thickened.

To make the guacamole; mash avocado until smooth and stir through remaining ingredients. Season well with salt and pepper.

To serve, place sausages onto plates and spoon over hot chilli sauce. Top with a dollop of guacamole and a spoonful of sour cream.

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