Smoked Sausages with Piperade and Chorizo Crumble


Smoked Sausages with Piperade and Chorizo Crumble



1 pkg Schneiders® Naturally Smoked Sausages

1 cup (250 mL) Good quality roasted peppers, cut to ¼ inch dice

½ cup (125 mL) Onion, diced

1 clove Garlic, finely chopped

2 tbsp (30 mL) Extra Virgin Olive Oil

¼ cup (60 mL) Crushed tomato

¼ tsp (1 mL) Crushed chili flakes

¼ tsp (1 mL) Mild smoked paprika

1 tbsp (15 mL) Fresh basil, diced

1 tsp (5 mL) Red wine vinager Salt and pepper to taste

½ cup (125 mL) Cured chorizo sausage, casing removed, roughly chopped

2 tbsp (30 mL) Butter, melted Sausage buns

Preheat grill to 350ºF (175ºC).

While BBQ is heating, sweat onion in oil over medium heat until lightly caramelized.

Add garlic, chili flakes and smoked paprika, cook for about 30 seconds.

Add tomato and cook until the liquid has evaporated.

Stir in peppers, bring to a simmer and cook gently for 1 to 2 minutes, finish with fresh basil.

Season with vinegar, salt and pepper.

Fry chorizo until golden with some crispy bits, drain off any excess fat and finely chop.

Grill sausages as per package instructions.

Brush inside of buns with melted butter and grill until lightly golden.

Place sausages in buns and top with a generous amount of pepper mixture and sprinkle with chorizo.