Argentinian choripan

1h 20m prep.  15m cook  4 servings

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These deluxe Argentinian hot dogs are made even better with the bright flavours of the chimichurri sauce, which is spicy and fresh.

13 Ingredients

• 6 Method Steps

• 2 ripe tomatoes
• 1/2 red capsicum, deseeded, finely chopped
• 1/2 red onion, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 6 Beak & Sons Smoky Chorizo Classic Pork & Beef Sausages
• 4 long crusty rolls or baguettes
• Chimichurri sauce
• 1/3 cup chopped fresh continental parsley
• 2 garlic cloves, crushed
• 1 tsp dried oregano leaves
• 1/2 tsp lightly dried chilli flakes
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• Select all ingredients

6 Method Steps

• Step 1 Use a small sharp knife to cut the tomatoes into quarters. Use a teaspoon to remove the seeds and discard. Finely chop the flesh and place in a large bowl.
• Step 2 Add the capsicum, onion, oil and vinegar to the bowl with the tomato and season well. Stir to combine and set aside to develop the flavours.
• Step 3 For the chimichurri sauce, place all of the ingredients in a bowl and mix until well combined. Season. Set aside for 1 hour to develop the flavours.
• Step 4 Meanwhile, preheat a chargrill pan or barbecue grill plate on medium heat. Cook chorizo, turning often, for 10 minutes or until charred and just cooked through.
• Step 5 Transfer chorizo to a chopping board and cut in half lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred. Transfer to a plate. Cover with foil.
• Step 6 Cut rolls lengthways, until almost cut through. Open and grill, cut side down, for 2 minutes. Divide chorizo among rolls, top with chimichurri and tomato mixture.