In America, one of the classic hot dog styles is called the “Red Hot” – typically a spicy beef hot dog served in Chicago and throughout the South. Since we love spice and we wanted to have an option for those who don’t eat pork, we set off to make a new type of red hot.
Taking inspiration from the classic spicy Moroccan Lamb Merguez sausage and the fiery Mexican Beef Chorizo, we made a new type of hot link using spices from both cultures like cinnamon, cloves, cumin, coriander, garlic and, of course, lots of chilies. It’s not too spicy, but it definitely has a nice kick!
Our favorite way to eat them:
- Grilled and served on a bun with spicy mustard, onions and roasted red peppers
- Roasted in a pan and served on a bun with Harissa and crumbled feta
- Served as a breakfast taco with diced potatoes and eggs (https://www.bonappetit.com/recipe/breakfast-tacos-with-potato-hash-and-fried-eggs)
- In a Moroccan Tajine: cooked with peppers, onions, tomatoes and squash – served over cous cous (https://www.foodrepublic.com/recipes/moroccan-merguez-and-vegetable-tagine-recipe/)
- As fajitas: Grilled or pan roasted with chicken breast or steak, then diced and served on flour tortillas with guacamole, pico de gallo and sour cream (https://recipes.sainsburys.co.uk/recipes/chicken-and-chorizo-fajitas)
INGREDIENTS
Bio Beef, Bio Lamb, Water, Salt, Bio Garlic, Bio Black Pepper, Bio Chile Peppers, Bio Spices, Bio Red Wine Vinegar, Bio Lemon Peel, Bio Natural Sheep Casing
TECHNICAL DATA
80 grams/Hot Dog
Certified Bio
Beef and Lamb Hot Dog in a Sheep Casing
Fully Cooked
No pork used in the manufacture of this product
No Declared Allergens
Product of Austria