Caribbean Passion Chorizo Hasselback Sausage
Servings: 6
Ingredients
- 2 pks Caribbean Passion Chorizo Sausage
For the Sauces:
Roasted Red Pepper Hummus
- 1 can 15 oz chickpeas, drained and rinsed
- 1 roasted red bell pepper jarred or homemade
- ¼ cup tahini
- 1 clove garlic
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt to taste
- 1 –2 tbsp water to loosen texture
Honey Miso Sauce
- 2 tbsp. white miso paste
- 2 tbsp. honey
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tbsp. warm water to loosen
Sweet Thai Chili Sauce
- ½ cup water
- ½ cup rice vinegar
- ½ cup sugar
- 2 garlic cloves minced
- 1 tbsp red chili flakes or to taste
- 1 tbsp cornstarch + 2 tbsp water for slurry
- Pinch of salt
Instructions
For the Sausages
- Lay the sausage between two chopsticks or wooden spoons on a cutting board.
- Use a sharp knife to make even cuts every ½ inch, stopping when the blade hits the chopsticks. This ensures you don’t slice all the way through.
- Cook:
- Grill: Medium heat, 5–7 mins, turning once.
- Oven: 400°F / 200°C, 15–20 mins until cooked and crispy.
- Air Fryer: 375°F / 190°C, 10–12 mins.
For Roasted Red Pepper Hummus
- Combine all ingredients in a food processor.
- Blend until smooth and creamy, adding water if needed.
- Garnish with olive oil, paprika, or chopped parsley.
For Honey Miso Sauce
- Whisk all ingredients in a bowl until smooth.
- Taste and adjust — more honey for sweetness or vinegar for tang.
- Serve as a drizzle or dip. Great chilled or room temp.
For Sweet Thai Chilli Sauce
- Combine water, vinegar, sugar, garlic, chili flakes, and salt in a saucepan.
- Bring to a simmer until sugar dissolves.
- Stir in the cornstarch slurry and cook until thickened (2–3 mins).
- Let cool before serving.
