Choripán

Where to Eat It: Buenos Aires

Sausage sandwiches are a staple of South American street food, popular in Brazil, Chile, Argentina, Uruguay, Peru, Bolivia, and Venezuela. The Argentine choripán is a model of simplicity: a grilled beef-and-pork sausage, split down the middle and placed on crusty bread, then topped with garlicky chimichurri sauce. It’s a popular food item at sports venues, and it’s also commonly served as an appetizer during the preparation of an asado, but you can find them at street stalls any day of the week.

INGREDIENTS

  • 2 ripe tomatoes
  • 1/2 red capsicum, deseeded, finely chopped
  • 1/2 red onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 6 Beak & Sons Smoky Chorizo Classic Pork & Beef Sausages
  • 4 long crusty rolls or baguettes

CHIMICHURRI SAUCE

  • 1/3 cup chopped fresh continental parsley
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon lightly dried chilli flakes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar

METHOD

  • Step 1
    Use a small sharp knife to cut the tomatoes into quarters. Use a teaspoon to remove the seeds and discard. Finely chop the flesh and place in a large bowl.
  • Step 2
    Add the capsicum, onion, oil and vinegar to the bowl with the tomato and season well. Stir to combine and set aside to develop the flavours.
  • Step 3
    For the chimichurri sauce, place all of the ingredients in a bowl and mix until well combined. Season. Set aside for 1 hour to develop the flavours.
  • Step 4
    Meanwhile, preheat a chargrill pan or barbecue grill plate on medium heat. Cook chorizo, turning often, for 10 minutes or until charred and just cooked through.
  • Step 5
    Transfer chorizo to a chopping board and cut in half lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred. Transfer to a plate. Cover with foil.
  • Step 6
    Cut rolls lengthways, until almost cut through. Open and grill, cut side down, for 2 minutes. Divide chorizo among rolls, top with chimichurri and tomato mixture.

Leave a Reply

Your email address will not be published. Required fields are marked *