Choripan with Garlic-Parsley Chimichurri

What you need

• 4 fresh chorizo sausages, Argentine-style fresh pork sausage, not cured Spanish chorizo
• 1 baguette, about 250 g, cut into 4 lengths
• 30 g (1 oz) fresh parsley, finely chopped
• 1 tbsp fresh oregano, finely chopped, or 1 tsp dried
• 3 cloves garlic, minced
• 100 ml (scant 1/2 cup) olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp chili flakes
• 1/2 tsp salt
• 1 tbsp vegetable oil

Method

Restated from the original video

1. 1

   Mix the parsley, oregano, garlic, olive oil, red wine vinegar, chili flakes and salt in a bowl. Leave for at least 20 min.

2. 2

   Put the sausages in a wide skillet with 1 cm (1/2 in) of water, cover and simmer over medium heat for 10 min, turning once.

3. 3

   Pour off the water, add the vegetable oil and brown the sausages for 5-6 min, turning. They are done when cooked through with no pink inside.

4. 4

   Cut each sausage lengthwise almost through and open it flat. Fry cut side down for 2 min until crisp. Move to a plate.

5. 5

   Split the baguette lengths lengthwise and toast them cut side down in the sausage fat for 1 min.

6. 6

   Spoon chimichurri onto the bread, lay a sausage inside and add more chimichurri on top. Serve at once.

Imported from krumpli.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.