I think that our summer menu had a definite theme of; corn on the cob, Mexican flavours and using the BBQ. I have a thing for mixing up traditional dishes with Mexican flavours – you can find my Mexican ‘fish and chips’ here and my Mexican lasagna here. I thought that I would share my Mexican take on the Aussie favourite – the sausage sizzle. You can purchases so many exciting sausage combinations at the local supermarket now. Head to your local farmers market or butcher and the choices increase ten fold. I came across a delicious spicy chorizo sausage and that’s where I found my inspiration for this dish!

Think an awesome combination of spicy chorizo sausage, zingy guacamole, sweet BBQ corn, blackened onions, fresh shredded red cabbage and punchy chipotle mayo wrapped in a tortilla. An easy way to amp up the veggie factor in the simple sausage sandwich without the kids even complaining.

I even prepped this meal to take with us to the pool one afternoon, to enjoy after Mr Moo’s swimming lesson. I was able to mash the avocado with lime, coriander and salt, season the corn with butter, salt and pepper before wrapping in foil, slice the onions and red cabbage, and whip up the chipotle mayo in naptime. Then all that was needed to be done was cook the sausages, onions and corn – poolside – assemble and eat.

THE MEXICAN SAUSAGE SIZZLE

10 chorizo sausages
10 tortillas
2 avocados
1 lime
1/2 bunch of coriander
4 cobs of corn
2 tbsp of butter
1/4 head of red cabbage
3 brown onions
1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles from 1 can of chipotles in adobo
2 tablespoon freshly squeezed lime juice
olive oil
salt and pepper

Mash the avocado with lime, coriander and salt. Season the corn with butter, salt and pepper before wrapping in foil. Slice the onions and red cabbage.

Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

BBQ the sausages, corn and onions until cooked to your liking.  Heat the tortillas on the grill plate.

To assemble, take a tortilla and smear with the guacamole. Top with the red cabbage, onions, corn kernels and a sausage. Drizzle with as much or as little chipotle mayo as you like and then consume!

Do you enjoy Mexican flavours? Is there anything better then a sausage sizzle on a hot summer night? Where do you purchase your sausages from? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.