What do you need?
6 fresh chorizo sausages
1 red onion
1 cucumber
2 fresh baguettes
olive oil
mayonnaise
Dijon mustard
1 packet of sauerkraut
1 ball of Buratta
arugula
A sandwich to lick your fingers at, made by Bob and Maarten of Butcher of Blue. This chorizo sandwich is a taste explosion in your mouth. With the spice of the chorizo, sharpness of the mustard and sourness of the sauerkraut, this sandwich meets all the requirements. After all, why just use your Bastard to prepare dinner when you can also make breakfast or lunch on it really well!!! Complete your Friday afternoon drinks with a tasty snack or sandwich from the kamado. Fortunately, this BBQ recipe is easy to make and doesn't take much time - perfect for lunch or drinks!
Of course, there are a number of appetizers you could prepare, some recipes take a little longer than the others. For example, you can make short ribs or burnt ends, but you have to take a little longer for these. Basically, it's not a lot of work to prepare these dishes, it just has a longer cooking time. This Butcher's sandwich with chorizo, a borrel bread with cheese and chicken or spicy chicken wings are quick dishes and also easy to make.
Want to light your Bastard in a quick and safe way? Then use The Bastard One Minute Lighter. This is a faster way than lighting your BBQ with wicks. Are you looking for cool clothing? Take a look at the website of Butcher of Blue.
On Sunday, Jan. 15, the video of this recipe will appear on our Instagram account and YouTube channel
6 fresh chorizo sausages
1 red onion
1 cucumber
2 fresh baguettes
olive oil
mayonnaise
Dijon mustard
1 packet of sauerkraut
1 ball of Buratta
arugula
Heat your Bastard to a temperature of 180 °C directly. Place the chorizo sausages in your kamado and cook them slowly.
Meanwhile, slice the red onion and cucumber, and season the sauerkraut with salt and pepper. Divide each baguette into three pieces. Cut each piece of bread in half and drizzle with some olive oil. Cook the sandwiches briefly on the BBQ so they get nice and crispy.
Spread one side of each sandwich with some mustard and the other side with mayonnaise. Top with the sliced red onion, cucumber, sauerkraut and Buratta. Cut the cooked sausages in half lengthwise and divide among the sandwiches. Top with some arugula and build your chorizo sandwich with the remaining ingredients.
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