Remove the casing from the chorizo link and cook in a skillet. Be sure to use your spatula or ground meat chopper to crumble the chorizo into a fine crumble.

Split your sausage links down the center lengthwise making sure not to cut all the way through the links.

Remove the chorizo from the skillet when it is fully cooked and add your sausage links.

Cook the sausage until it is golden brown. Turn the sausages split side down and press them into the pan so the sausage flattens slightly. The sausages I used were already fully cooked sausages so they needed just to be warmed through and browned and caramelized.

When the sausages are cooked, slit the french rolls and place in the skillet to toast. Work in batches.

Place the french rolls on a platter, spread a little of the remoulade on each side of the bun, add the sausage links, split side up then top each one with the chorizo crumbles. The top with a little more remoulade, the red onions, the peppers and the green onions. Serve immediately.