Roberto’s Chorizo Baguette with Billinudgel Smoked Hot Sauce
Roberto and his sister Michelle run The Nomadic Kitchen at the local farmers markets and people travel from all over the country to try their insane Sicilian breakfasts. Our favourite days are Tuesdays, Thursdays and Fridays because that's when we can go to the markets and eat their delicious food. Rob also worked at the legendary River Cafe in London, has done a bunch of amazing pop ups and comes from a family of true makers- think homemade Salami, Grappa, Passata, Wine. He is the real deal. And here is his chorizo baguette recipe featuring our smoked hot sauce. Enjoy!
4 smoked chorizo
4 vine-ripened tomatoes, sliced
1 bottle Billinudgel Smoked Hot Sauce
Extra virgin olive oil
Cook the chorizo over coals, on the BBQ, fry pan or grill plate until just cooked through. Slice into bite-sized pieces.
Meanwhile, split open the baguettes and toast lightly. Drizzle the inside of the baguette with a good lashing of Billinudgel Smoked Hot Sauce.
Toss the tomatoes with a splash of olive oil, a pinch of salt and some dried oregano.
Assemble the baguette with the chorizo, tomatoes and another lug of Billinudgel Smoked Hot Sauce for good measure.