If you are ever in Uruguay, you must have a Choripan! The word comes from joining the work Chorizo and Pan together (Sausage and Bread).
The best ones are usually found in street carts (i.e type of food truck), but of course you can find it in any local restaurant! But, a choripan would not be complete (in my books) if it doesn’t have a good helping of chimichurri to go with it.
Here in Florida my options of Chorizos are not what I would buy in Uruguay, but they are still pretty good. Today I used an Argentinian brand that is easily accessible in my local grocery store Mr. Tango
You might want to have your Chimichurri ready made and use it when needed, but today I made it whilst I cooked the sausages (25 minutes in my air fryer at 390 Deg F)
Started by picking fresh parsley from my backyard, but of course store bought is more than acceptable :-).
Chimichurri Ingredients:
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- 1 cup olive oil
- 4 tablespoons red wine vinegar
- 1 cup finely chopped parsley
- 8 cloves of garlic minced
- 1 tablespoon red chili flakes
- 2 teaspoon dried oregano
- 2 level teaspoon coarse salt
- 1 teaspoon of black pepper
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Mix all of the above ingredients in a bowl and then keep in the fridge in a tightly sealed container.
Now comes the best part, putting this delicious Choripan together.
Choose your favourite bread, today I used some fresh Cuban bread, but a nice french baguette, nice soft bread roll, or your favourite bread, will all work, just make sure the bread is kind of light, so you don’t end up eating more bread than sausage.
Your sausages should be done by now if you started cooking them whilst making the Chimichurri!
Slice your sausage in half, I used 1 1/2 sausage as the bread was larger than usual.
Season your bread to taste, butter, mayo or whatever rocks your boat, then place your sausage and top it off with a nice heaped tablespoon of Chimichurri (or a bit more if you are a Chimichurri lover)!
Buen Provecho!!!!!
FOODYANDY 