tarte chorizo

INGREDIENTS

PREPARATION

1. Boil the sausages for 5 minutes, once cooked, brown them in a skillet over low heat. Remove them as soon as you see them coloring.2. Open the brioche buns lengthwise on top and place them on the still hot pan for 1 to 2 minutes.

3. Once the buns are warm, spread a generous spoonful of Sur le Sentier des Bergers Black Truffle Mustard inside the bun then slip the sausages inside.

4. Decorate your hot dogs with thin slices of radishes, slices of red onions and pickles cut lengthwise.

5. Add a little more Sur le Sentier des Bergers Black Truffle Mustard and enjoy!

6. Bon appetit!

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tarte chorizo

INGREDIENTS

PREPARATION

1. Boil the sausages for 5 minutes, once cooked, brown them in a skillet over low heat. Remove them as soon as you see them coloring.2. Open the brioche buns lengthwise on top and place them on the still hot pan for 1 to 2 minutes.

3. Once the buns are warm, spread a generous spoonful of Sur le Sentier des Bergers Black Truffle Mustard inside the bun then slip the sausages inside.

4. Decorate your hot dogs with thin slices of radishes, slices of red onions and pickles cut lengthwise.

5. Add a little more Sur le Sentier des Bergers Black Truffle Mustard and enjoy!

6. Bon appetit!

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