Italian Chorizo Sausage on a Bun
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
35 mins
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Total time
55 mins
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Ingredients
4 chorizo sausages (gluten-free) (400 g)
½ cup roasted red peppers - chopped (108 g)
2 cups cocktail tomatoes - assorted colours/ chopped (330 g)
1 tbsp parsley - fresh/chopped (7 g)
2 garlic cloves - minced (7 g)
1 tsp oregano flakes (2 g)
1 package Kinnikinnick Hot Dog Buns - 4 buns (285 g)
Optional: garlic butter - ¼ tsp garlic powder + 1 tbsp butter (1 g + 15 g)
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Directions
Cooking
- In a medium skillet, brown chorizo sausage and cook ½ way.
- Add tomatoes and peppers. Sauté for 10 minutes.
- Add garlic, parsley and oregano. Continue to cook covered over medium-low heat until sausage is cooked through and juice from tomatoes has reduced (20 - 25 minutes). Stir occasionally during cooking process and turn sausage.
Assembly
- Slice each Kinnikinnick Hot Dog Bun across the top of the bun lengthwise, leaving a ¼ inch at each end.
- Brush the inside of each bun with garlic butter (optional).
- Toast buns under the broiler until brown and slightly crisp.
- Place a cooked sausage in each toasted bun and top with stewed tomato mixture. Serve immediately.
Yields 4
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Order by Sep 30th for Thanksgiving delivery. 
