CHORIPÁN ARGENTINIAN STYLE

Ingredients

• 1 baguette

• 2 - 4 El Argentino chorizo

• 1 - 2 chopped tomatoes (optional)

• ¼ chopped small picked red onion* (optional – see below)

For the chimichurri:

• 1 cup flat leaf parsley, finely chopped

• 3 - 4 garlic cloves, finely chopped

• 2 tbsp fresh oregano, finely chopped (can substitute dried)

• 1/4 - 1/3  cup extra virgin olive oil

• 1 - 2 tbsp good quality red wine vinegar

• salt and pepper to taste

• 1/4 tsp chili flakes (optional)

*A quick pickled red onion can be made by slicing up a red onion, dissolving 1/2 tsp each of sugar and salt in 3/4 cup of white or apple cider vinegar, then placing the onion in a jar submerged in the vinegar mixture. Peppercorns, a crushed clove of garlic, a chili or fresh thyme are also sometimes added. Place in the fridge and the pickle will be ready in a couple of hours.

To Prepare:

Combine chimichurri ingredients and refrigerate. BBQ the sausages and butterfly when done. Slice baguette down the middle lengthwise and grill for 2 minutes. 

Slice baguette to size for chorizos. Place chorizos in the baguette with chimichurri and fresh tomatoes and onions if desired.

The other typical sauce used in choripán is salsa rosa (or salsa golf, i.e., Argentinian ketchup) which is a 50/50 mix of mayonnaise and ketchup occasionally sprinkled with some cumin and/or a dash of hot sauce.