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Choripan — chorizo baguette with chimichurri sauce
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Choripan — chorizo baguette with chimichurri sauce
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This dish was cooked using:
For 5 people


For the sauce:
  • Handful of oregano (5 g)
  • Handful of coriander (5 g)
  • 1 small red onion
  • Large handful of leaf parsley (15g)
  • Pinch of chilli powder
  • Generous teaspoon of Dijon mustard
  • Generous teaspoon of honey
  • 3 cloves garlic
  • 60 ml olive oil
  • 3 tablespoons wine vinegar
  • Salt, black pepper
To finish:
  • 5 high-quality sausages for grilling (ideally chorizo)
  • 5 small baguettes


Sauce Preparation

  • Place all ingredients except onion and parsley in a narrow container and liquidise using a hand blender. Add chopped onion and parsley, stir and allow to rest for at least an hour.

To finish
  • Grill sausages until crispy, put them in a baguette that has been sliced open, and pour on a little of the chimichurri sauce. This dish is perfect for parties. Everyone can grill their own sausages as the evening progresses, and you don’t have to do any work.

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