Argentinian Choripan

"My father was born in Argentina, and as such he takes barbecue or 'asado' VERY seriously. He loves cooking for friends and family, and every asado always starts with Choripan – traditional Argentinian chorizo (parrillero) with fresh bread and chimichurri."

Argentinian Choripan Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 traditional Parrillero sausages (or 8 if they're little)
• 1 baguette, split

Chimichurri

• 1 cup firmly packed flat-leaf parsley leaves
• 2 tbsp oregano leaves
• 3 - 4 garlic cloves
• 80 ml (⅓ cup) extra virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• ½ tbsp mild dried chilli, or to taste
• ground black pepper, to taste

Instructions

1. Preheat a charcoal barbecue or chargrill pan to medium high.
2. For the chimichurri, finely chop the parsley, oregano and garlic and place in a bowl. Stir in the olive oil, vinegar, salt, chilli and pepper.
3. Chargrill the sausages, turning regularly until cooked through.
4. Serve the sausages on a piece of baguette with a healthy dollop of chimichurri.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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