Memorial Day Weekend – Saturday Grilling
The Lindy and Grundy Sausages in the refrigerator have been beckoning me all week. So with a little free time today I decided to grill up the Spicy Pork with Kimchee Sausage and the Mexican Chorizo.
I sparked up the mesquite and grilled them with some Cuban bolillos from Porto’s in Glendale, Ca.
No quite a Choripan but still a delicious combination.
To go on the side I made a Tomato and Red Onion Salad.
After grilling them up I sliced the sausage in half length wise and placed it inside of the bolillo.
Then I placed some salad on top making sure to spoon in some extra vinaigrette.
This was a killer sandwich with every bite.
First the crunch of the bread.
Then the taste of the vinaigrette soaked into the bread.
Then the spicy warm deliciousness of the sausage to be followed with the cool taste of tomatoes.
What a great way to start the long weekend.