Choripan - Argentinian Grilled Sausage Sandwiches

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Oregano

  Spices, dried

  12 tsp, leaves or 12g

• Parsley

  Raw

  1 ½ cup or 90g

• Canola oil

  ⅓ cup or 73g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Vinegar

  Distilled

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  ⅜ tsp or 0.1g

• Chorizo

  Daniele

  907g

• Bread

  Salvadoran sweet cheese (quesadilla salvadorena)

  10 serving (approximate serving size) or 550g

• Mayo

  Classic - Kroger

  4 tbsp or 56g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Arugula

  Raw

  100g

Directions

1. Make the Chimichurri
2. Using a food processor, pulse the garlic and onion until minced.
3. Add the oregano and parsley and pulse 5 to 7 more times.
4. Remove from the stand and transfer to a bowl.
5. Stir in the canola oil, olive oil, vinegar, salt and red pepper flakes.
6. Set aside or store until ready to use. See notes.
7. Grill the Sausage
8. Preheat the grll to medium-high heat for indirect grilling, around 350 to 400 degrees.
9. Split the sausages down the center, if desired, and place on the cooler side of the grill.
10. Grill the horizo, rotating as needed for even cooking and to avoid flare ups. Use caution as fresh sausage had a lot of fat that will drip.
11. Chorizo is done when it reads 160 degrees F internally with an instant read thermometer, about 10 to 15 minutes.
12. Assemble the Sandwiches
13. Slice the bread into even portions to fit the sausages and toast on the grill, if desired.
14. Slather the mayo evenly over the inside of the bread.
15. Add arugula, if desired.
16. Place hot sausages in the center of each bun.
17. Top with a heavy spoonful of chimichurri and minced tomatoes.
18. Serve hot.

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