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
salt
pepper
__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
__6 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
