This Mexican hotdog recipe is quick, easy and full of flavour and adds a Mexican twist to your barbecue with these simple, nutritious and delicious ingredients.
Begin by building a ﬁre in you chimenea or ﬁrepit. Let the ﬁre catch, the flames die down and the heat to build. We recommend using wood that will add extra smoky flavour to your barbecue style food, such as cherry wood, oak wood or whisky barrel chunks.
Next, prepare the fillings. Cut a yellow pepper in half, scooping out the seeds. Place the two halves of pepper and the sausages on the grill.
While these are cooking, chop the avocado, cucumber, spring onions and tomatoes into small cubes.
Keep an eye on the sausages and pepper to make sure that they don’t burn. When the pepper is cooked, peel off the skin and chop the rest into slices.
When the sausages are piping hot inside and the skin is crisp and smoky, place into the submarine roll.
Load up with the Mexican salad chunks and ﬁnish with dollops of soured cream to complete your Mexican hotdog feast!
TIP! Add any of your favourite Mexican sauces such as Gran Luchito’s Smoked Chilli Mayo, salsa or even Tabasco sauce if you like it hot!