Barbecue Mexican sausages
Ben O'Donoghue
Serving size: Serves 4-6
Cuisine type: MexicanCooking time: Less than 60 minutes
Course: Lunch,
Main
Barbecue Mexican sausages
INGREDIENTS
12 thick good quality pork sausages, to serve
1 cup sour cream
Tortilla, to serve
Hot chilli sauce
2 tablespoons vegetable oil
1 large onion, peeled and chopped
6 habanera 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, finely chopped
Juice of 2 limes
2 eschalots, finely chopped
1 x 250g punnet cherry tomatoes, halved
1 tablespoon chopped coriander
METHOD
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.
To make hot chilli sauce, 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, uncovered, for 15-20 minutes or until sauce has reduced and thickened.
To make 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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