Servings: 6
Ingredients
- 1 - 8 pack Bad Dawg Sausages
- 4 –6 small flour or corn tortillas warmed
- 1 tbsp oil or butter for searing sausages
- Base Options: shredded cabbage lettuce, or slaw
Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped (optional, or sub with more parsley)
- 3 –4 cloves garlic minced
- 2 tablespoons red wine vinegar
- ½ tsp. red pepper flakes adjust for heat
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ cup olive oil
- 1 tsp. oregano
Pineapple Scotch Bonnet Salsa
- ½ cup fresh or canned pineapple finely diced
- 1 scotch bonnet minced (deseeded for less heat)
- 1 tbsp red onion finely chopped
- 1 tbsp cilantro chopped
- Juice of ½ lime
- Pinch of salt
Pickled Watermelon & Avocado Sauce Duo
For the Pickled Watermelon
- 2 cups watermelon cubed (remove large seeds)
- ½ cup white vinegar
- ¼ cup water
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 Scotch Bonnet pepper sliced (adjust for heat)
- 5 allspice berries
For the Avocado Sauce
- 1 ripe avocado
- 2 tablespoons lime juice or lemon
- 2 tablespoons Greek yogurt or sour cream
- 1 small garlic clove
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro optional
- ¼ teaspoon salt
- Splash of water to thin if needed
Instructions
- Slice your Bad Dawg sausages into thick rounds or on a bias for flair. Sauté or sear in a hot pan until golden and slightly crisp. Set aside.
- Prepare your favourite toppers, from Pineapple Scotch Bonnet Salsa to Chimichurri, Pickled Watermelon, or Creamy Avocado Sauce.
- Layer your tacos starting with a warm tortilla base, add your Bad Dawg slices, your chosen base and, then pile on your chosen toppings.
For Chimichurri Sauce
- In a bowl, combine parsley, cilantro (if using), oregano, and garlic.
- Add red pepper flakes, salt, and black pepper.
- Pour in red wine vinegar and olive oil. Stir well to combine. If using lime juice, add now.
- Allow to sit for 15–30 minutes at room temp to let the flavours meld. Refrigerate if not using immediately, but bring to room temp before serving.
For the Pickled Watermelon & Avocado Sauce Duo
Make the Pickled Watermelon:
- In a small pot, combine vinegar, water, sugar, salt, and allspice berries.
- Bring to a simmer until the sugar and salt dissolve. Remove from heat.
- Place cubed watermelon and sliced Scotch Bonnet in a clean jar.
- Pour the warm brine over the watermelon to fully submerge.
- Let cool, then seal and refrigerate. Marinate for at least 30 minutes (overnight is best!).
Blend the Avocado Sauce:
- In a blender or food processor, combine avocado, lime juice, sour cream, garlic, olive oil, salt, and cilantro.
- Add a splash of water to adjust thickness.
- Blend until smooth and creamy.
- Chill for 10–15 minutes before serving.
For Pineapple Scotch Bonnet Salsa
- In a bowl, combine pineapple, scotch bonnet, red onion, cilantro, lime juice and salt.
- Let it sit for 15 mins for the flavours to meld.
