Choripan
Prep time
20 mins
Cook time
15 mins
Serves
6
Difficulty
Medium
Reserve a few parsley and oregano leaves. To make chimichurri, finely chop remaining leaves. Place chopped parsley, chopped oregano and garlic in a small bowl. Add oil, vinegar and chilli. Stir to combine.
Ingredients
Ingredients
- 500g smoked paprika chorizo sausages
- 2 Woolworths white sourdough rolls three-packs, split
Chimichurri
- 1 bunch continental parsley, leaves picked
- 1/2 punnet oregano, leaves picked
- 4 cloves garlic, crushed
- 1/2 cup extra virgin olive oil
- 2 tbs red wine vinegar
- 1 long red chilli, finely chopped
Method
1
Reserve a few parsley and oregano leaves. To make chimichurri, finely chop remaining leaves. Place chopped parsley, chopped oregano and garlic in a small bowl. Add oil, vinegar and chilli. Stir to combine.
2
Heat a greased barbecue grill or chargrill pan over medium-high heat. Cook chorizo for 8 minutes each side or cooked through and golden. Transfer to a plate and cover to keep warm. Meanwhile, carefully open out the rolls. Add rolls, cut-side down, to grill. Cook for 1 minute or until lightly toasted.
3
Place a chorizo in each roll. Drizzle with chimichurri and serve sprinkled with reserved parsley and oregano.
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