It's summer BBQ season and I'm raising the 'sausage in a bun' bar to new levels with some inspiration from Argentina. In South America foodies go nuts for 'Choripan', literally combining Chorizo Sausage 'Chori' and 'Pan'... Spanish for bread. I'm serving this famous dish with chimichurri sauce, a punchy salsa made from parsley, coriander, oregano, chilli, garlic and red wine vinegar.
Spinal Tap famously had guitar amps that went to 11, we think this sausage in a bun recipe turns the flavour dial up to 12! Cooking with our soft chorizo sausages is almost cheating, they pack so much flavour. Add in the chimichurri sauce and you have an awesome combination going on.
These are great cooked on a BBQ or just in a griddle pan if you're not planning on firing up the barbecue.
1. Light the BBQ so it has time to get to optimal cooking state.
2. Finely slice the red peppers and and fry them in a pan with the rapeseed oil until they are soft and slightly caramelised on the edges.
3. Mix 4 tbsps of Chimichurri sauce with 1 tbsp of Extra Virgin Olive Oil and set to one side.
4. Finely dice the white onion.
5. The skins on the chorizo sausages come off really easily, just make a light cut down one side of them and peel the skin away.
6. The sausages are cooked whole to begin with, then removed from the heat and butterfly cut (just cut down one side to open the sausage up) exposing the centre. Put them back on the heat to crisp the middle.
7. Whilst the sausages are cooking, toast the bread.
8. To build the Choripan, start by piling in the fried red peppers, place 1-1½ sausages on top (depending on the size of your bun), drizzle over some chimichurri sauce and scatter in some of the diced white onions. Whack on the other half of the bun and devour...oh yes.
Enjoy! And foodies don't forget to tag us on your social posts if you make this at home.
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