Choripanes! Argentinian style chorizo sandwiches with chimichurri. You will LOVE this simple, delicious choripán.
|Baguettes||2 Large (long, crusty)|
|Chorizo links||2 Pound (Argentinian chorizo links (or Italian sausage links; don't use Mexican chorizo, it is very different)|
|For chimichurri sauce:|
|Red wine vinegar||6 Tablespoon|
|Water||1/4 Cup (4 tbs)|
|Minced garlic||2 Tablespoon (about 8 cloves)|
|Bay leaf||1 , broken in half|
|Salt||1 1/2 Teaspoon|
|Dried hot red pepper flakes||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Coarsely ground black pepper||1 Teaspoon|
|Olive oil||1/2 Cup (8 tbs)|
|Finely chopped fresh flat leaf parsley||1 Cup (16 tbs) (including stems)|
1.Preheat grill in medium to high setting.
2.In a bowl, combine vinegar, water, garlic, bay leaf, salt, red pepper flakes, oregano, black pepper and whisk well. Slowly add oil and parsley one after other, mix well and allow to sit in room temperature for 30 minutes.
3.Grill chorizo links on hot grill by turning every 2 minutes, until sausage begins to split open.
4.Transfer to cutting board and cut sausages lengthwise.
5.Grill for another 2 minutes by placing cut side down.
6.Slice baguettes lengthwise and fill with sausage. Pour the prepared chimichurri over sausage and cut as shown in the video.
7.Serve with beer and enjoy!