This website uses different types of cookies to enable, improve and monitor the use of our website. For more information see our cookie policy. By clicking accept or continuing to browse on our website, you consent to the use on your device of analytics, advertising and other tags/files. I accept.
<GO BACK
Choripan — chorizo baguette with chimichurri sauce
Rate It! Click Here to rate this product
Choripan — chorizo baguette with chimichurri sauce
Show Picture 1Show Picture 2
This dish was cooked using:
For 5 people

Ingredients: 

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

Preparation

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.

© The Coleman Company Inc. All Rights reserved