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Ingredients
- 3 tbsp unsalted butter
- 1 lb (450 g) cornbread, cut into 1-inch cubes
- 3 large, spicy, fresh chorizo sausages (about 1 lb/450 g)
- 1 lb (450 g) cherry tomatoes, halved
- 12 fresh basil leaves
Method
- Melt butter in wide skillet on low heat. Add cornbread. Cook, shaking skillet occasionally, until cubes are crisp, about 15 minutes.
- Place sausages on grill preheated to medium. Grill until cooked through, about 10 minutes, turning every few minutes. Remove from heat. Let stand 3 minutes. Slice into 1/2-inch rounds.
- In large bowl, combine cornbread, sausages and tomatoes. Garnish with basil.
