Fresh Chorizo Buns
PREP TIME 10 minutes
COOK TIME 20 minutes
500g pork belly mince
Old El Paso crispy chicken spice mix
1 tsp paprika
½ tsp cinnamon
2 tsp oregano
Cracked pepper to taste
½ tsp allspice
Zest of 1 lemon, plus juice of 1 cheek
Pinch of Tasman sea salt
1 tbsp Pukara apple cider vinegar
25g Ashgrove herb and garlic butter, melted
3 long buns, cut down the center
3 tbsp Kewpie mayonnaise
½ bunch micro herbs
In a large bowl add pork mince, salt, spices and lemon zest, massage together for a good 5 minutes. Roll mixture into a sausage around each skewer.
In a small bowl combine butter, apple cider vinegar, lemon juice and brush over each sausage. Place sausages into the Ozpig chargrill and top with remaining marinade. Cook for 3 minutes on each size.
Place sausages in the buns and top with Kewpie mayonnaise. Garnish with fresh micro herbs.