Choripán is a grilled sausage, which in Argentina, as its name implies, is eaten with bread. Some people like to make their choripán with hot dogs buns, but I love mine with French bread or as we say at home with "bakery bread".
For some people choripán is a snack to be eaten while the asado is ready. For others, it may be lunch or dinner. I love it served with chimichurri sauce, which is a parsley sauce Argentineans eat with its world-renowned asados.
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Choripán with chimichurri
Makes 1 cup
Ingredients for the chimichurri
1 cup of parsley leaves, washed and dried (for this recipe I prefer the flat-leaf parsley)
6 cloves of garlic, minced
1 tablespoon of dried oregano
1 teaspoon of crushed red pepper flakes
1/2 cup of white vinegar
1/2 cup of olive oil
Preparation of the chimichurri
Put all ingredients in the bowl of a food processor and press repeatedly until a coarse puree is formed.
Ingredients for the chorizos
3 French bread baguettes
Preparation of the choripán
1. Preheat the grill.
2. Cut the baguettes in half and then lengthwise.
3. Click repeatedly the chorizos and grill them until cooked through and even a little charred.
4. Place the baguettes open on the grill for 30 seconds.
5. Put a chorizo in each piece of bread like as if a hot dog.
6. Serve the choripán with chimichurri.
For more of my recipes visit my cooking blog.
Image via gsz/Flickr