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Caribbean Passion Chorizo Hasselback Sausage

Prep Time20 minutes
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.