MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Choripanes
Categories: Pork, Breads, Sauces
Yield: 8 servings
2 lb Argentinian chorizo or
- Italian sausage links;
- don't use Mexican chorizo,
- it is very different
2 Long crusty baguettes
MMMMM------------------BASIC CHIMICHURRI SAUCE-----------------------
6 tb Red wine vinegar
1/4 c Water
2 tb Minced garlic
1 Bay leaf; broken in half
1 1/2 ts Salt
1 ts Dried hot red pepper flakes
1 ts Dried oregano
1 ts Coarse ground black pepper
1/2 c Olive oil
1 c Fresh flat leaf parsley;
- fine chopped,
- with stems
MAKE THE CHIMICHURRI FIRST (you can make it a day ahead,
too, and refrigerate as long as you bring to room
temperature before serving):
In a large bowl, whisk together everything except oil
and parsley. Once combined, slowly whisk in oil to
emulsify. Stir in parsley. Allow to sit at room
temperature 30 minutes for the flavors to develop.
Meanwhile, heat a grill. For indoor grills, set to high
heat; for outdoor grills, set to medium-high.
Once hot, grill chorizo links on all sides, turning
every 2 minutes or so, until casings are crisp and the
sausages are beginning to split open.
Place on a cutting board and cut each sausage
lengthwise.
Place cut-side down onto the grill for 2 more minutes to
ensure thorough cooking and get some char on the insides
of the sausages. This may take 10-15 minutes depending
on the heat of your grill.
Slice the baguettes lengthwise and fill with sausage.
Liberally douse with chimichurri, then cut the giant
sandwich into 4 inch lengths for serving.
Serve with plenty of napkins, beer, and more chimichurri
or hot sauce.
Recipe by Hilah Johnson
RECIPE FROM:
https://hilahcooking.com
Uncle Dirty Dave's Archives
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