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
Preparation
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.
