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Choripán: Sandwich with Chorizo
In many countries, chorizo is synonymous with spicy cured sausage. In Argentina, however, it’s mostly enjoyed fresh. Made from a blend of beef and pork, Argentine chorizo is thicker, milder than its Spanish counterpart, and a staple of the classic Argentinian asado (a traditional technique of slow-cooking various meats over open flames or charcoal on a grill known as a parrilla).
For the chimichurri
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Small garlic bulb, finely chopped | |
| 28 | g | Flat-leaf parsley, chopped |
| 1 | teaspoon(s) | Chili flakes |
| 2 | tablespoon(s) | Dried oregano |
| 1/2 | teaspoon(s) | Salt |
| 50 | ml | Red wine vinegar |
| 300 | ml | Neutral oil |
| 50 | ml | Water |
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Mix all ingredients in a tightly sealed container.
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Season with salt, then seal and shake thoroughly.
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Refrigerate for a few days.
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Tip: Shake the container well before each use.
Sandwiches
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | Chorizos | |
| 4 | Small baguettes or 1 large one, cut into 15 cm long pieces (the bread should ideally be the same length as the sausage). | |
| 1/2 | portion | Chimichurri |
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Grill the sausage about 15 centimeters above coals (or a skillet) over medium heat for roughly 25 minutes. The casing should become crispy and nicely caramelized.
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Slice the baguette lengthwise without cutting all the way through.
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Place it briefly on the grill (or in the skillet), cut side down, until warmed and lightly toasted.
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Spread the inside generously with chimichurri, nestle the sausage into the bread, and finish with another spoonful of chimichurri on top.
Medium carmine garnet, ochre coloured reflections, broad rim brightening. Delicate floral notes of wild berries, ripe dark cherry, a hint of nougat and vanilla, fine, subtle...
Argentina
