Choripán with Chimichurri & Salsa Criolla

Name: Choripán with Chimichurri & Salsa Criolla
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1 lb fresh sausage links (4 to 5); 4 crusty rolls; 1 bunch parsley, finely chopped; 2 garlic cloves, minced; 2 Roma tomatoes, diced; ½ red onion, diced; 1 bell pepper, diced; ⅓ cup olive oil; 3 tbsp red wine vinegar; 1 tsp dried oregano; ½ tsp red pepper flakes; ½ tsp smoked paprika; salt; pepper

LunchArgentinian30 minServes 4730 kcal26 g protein

Photo: ProtoplasmaKid · CC BY-SA 4.0 · source

Argentina's favorite asado snack: juicy sausages split butterfly-style, charred on the grill and tucked into crusty rolls with garlicky chimichurri and a fresh tomato-pepper salsa.

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Ingredients

1 lb fresh sausage links (4 to 5)
4 crusty rolls
1 bunch parsley, finely chopped
2 garlic cloves, minced
2 Roma tomatoes, diced
½ red onion, diced
1 bell pepper, diced

From your pantry: ⅓ cup olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, ½ tsp red pepper flakes, ½ tsp smoked paprika, salt, pepper.

Instructions

For the chimichurri, mix the parsley, garlic, half the oregano, the pepper flakes, paprika, ¼ cup oil, 2 tbsp vinegar, salt and pepper. Let it sit while you cook.
For the salsa criolla, toss the tomatoes, onion and bell pepper with the rest of the oil, vinegar and oregano and a pinch of salt.
Grill the sausages over medium heat, or cook in a covered skillet with a splash of water, turning, until 160°F inside, 12 to 15 minutes.
Slice each sausage lengthwise most of the way through, open it flat, and grill cut side down until charred, 1 to 2 minutes. Toast the split rolls.
Spread chimichurri inside each roll, add a sausage, and top with salsa criolla and more chimichurri.

Tip: Look for Argentine-style chorizo at Latin markets: it's a fresh, mild pork-and-beef sausage, not the crumbly Mexican kind. Mild Italian or homemade turkey sausage are good stand-ins.