What’s Cooking in Gail’s Kitchen? Time To Eat: Hot & Spicy Chorizo Links! Fire up the grill, it feels like the weekend. Tired of ho-hum burgers and hot dogs? Take a walk on the wild side with chorizo sausage links instead. The secret ingredient is smoked paprika. Oh sure, there’s a few more spices that complete the flavor profile, but nobody’s talking. Just keep in mind, chorizo links are usually made with raw meat, so it’s not like eating a famous brand weiner right out of the package. That being said, keep your timer handy for accuracy and you’ll be good-to-go.

HOT & SPICY CHORIZO LINKS

Ingredients:

5 Mexican chorizo links, raw

2 poblano peppers, stems removed, seeded, and cut into chunks

1/2 yellow onion, cut into chunks

1/4 red onion, cut into chunks

1 shallot, cut in half

2 tablespoons olive oil

1 teaspoon seasoned salt

1/4 teaspoon garlic herb seasoning

Split-top brioche hot dog buns

Instructions:

Preheat gas grill to 400°. Clean and oil the grilling grate. In a mixing bowl, combine poblano peppers, yellow onion chunks, red onion chunks, and halved shallot. Drizzle olive oil over top. Add seasoned salt and garlic herb seasoning. Gently toss. Transfer to a grill pan sprayed with nonstick oil. Cook 5 minutes, turning occasionally to char. Set off to the side. Place chorizo links directly on the preheated grill grate. Close grill cover. Cook for 4 minutes; using tongs turn each link one quarter turn. Close lid and cook 4 minutes. Repeat two more times until the chorizo links are slightly charred on each side. The sausages should register 145° on an instant-read thermometer when done. Remove chorizo and grilled vegetables. Serve on split-top brioche buns.