Tex Mex Sausage Baguette with Avocado Salsa

2 St Pierre Brioche Baguettes
6 chipolata sausages
1 cob of corn
1 small avocado
4 cherry tomatoes, diced
½ small red onion, finely chopped
1 red or green chilli, deseeded and finely chopped (optional)
Salt
Juice of 1 lime
2 tsp olive oil
Few coriander leaves, chopped

1. Preheat the oven and cook the sausages for about 20-25 minutes or according to the pack instructions
2. Meanwhile, make the salsa. Heat a griddle pan or non-stick frying pan over a medium-high heat and cook the corn for 15 minutes, turning frequently, until lightly charred all over
3. Transfer to a board and hold upright firmly with a fork. Use a knife and slice the kernels off the cob from the top downwards then place in a bowl to cool a little
4. Add the diced avocado and tomatoes to the bowl of corn along with the chopped red onion, some of the chopped chilli and coriander leaves
5. Season with a pinch of salt, squeeze over half the lime juice then drizzle with olive oil. Mix well then taste and add a little more lime juice if needed
6. Pop the Brioche Baguettes in the oven for a minute or two to warm through, then remove and open them up on a plate
7. Add some of the corn salsa and three sausages to each baguette, then close the lids
8. Serve with the rest of the salsa on the side along with some soured cream and tortilla chips

Bon appétit!