← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 4 fresh Argentine-style chorizo sausages (raw, not cured)
• 1 large baguette (or 4 crusty rolls), cut into 4 pieces
• 1 bunch flat-leaf parsley, finely chopped
• 3 cloves Garlic, finely chopped
• 1 tsp Dried oregano
• 1 tsp Chilli flakes
• 3 tbsp red wine vinegar
• 120 ml Olive oil
• Salt

Method

1. Mix all the chimichurri ingredients with a good pinch of salt and leave to stand while you cook, so the flavours develop.
2. Heat a barbecue or griddle pan to medium. Grill the chorizos for 12–15 min, turning often, until browned all over and cooked through.
3. Slice each sausage lengthways almost in half (mariposa style) and grill the cut sides for 1 minute. Toast the split bread on the grill at the same time.
4. Lay a chorizo in each piece of bread and spoon over plenty of chimichurri. Eat at once.

Tips

• Fresh pork sausages need to reach 70°C (160°F) in the middle; cook gently so the outside doesn’t burn first.
• Add a spoon of salsa criolla (chopped tomato, onion and pepper in vinegar) for the full stadium-stand version.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Laylita’s Recipes My Colombian Recipes