Main
Choripan (Argentina)
- Preparation time
- 25 min
- Servings
- serves 2
Ingredients
serves 2
- Parsley — to buy1 bunch
- Garlic — to buy1 gousse
- Oregano — to buy1 tsp
- Chili pepper — to buy1
- Vinegar — to buy2 tbsp
- Olive oil — to buy4 tbsp
- Sausage — to buy2
- Bread — to buy2 small buns
Preparation
Make a chimichurri: finely chop the parsley and garlic, mix with the crumbled oregano, sliced chili, vinegar, oil and a pinch of salt. Let it rest for 15-20 minutes while you deal with the sausage.
Split the sausage lightly lengthwise so it cooks faster and more evenly (optional but traditional).
Grill it in a hot pan or on the barbecue for 4-5 minutes per side, until nicely browned outside and cooked through.
Split the bread lengthwise without cutting all the way through, and toast it briefly cut-side down, so it's crisp and warm.
Tuck the grilled sausage inside.
Spoon chimichurri generously on top and serve right away, while still hot.