- Some tasty chorizo sausages (in general shoot for a dry, mild chorizo sausage)
- Fresh buns shaped like giant, fat cigars
- 1/4 onion, finely diced
- 2 cloves garlic, smashed and finely diced
- 4 tsp flat-leaf parsley, finely chopped
- 3 tsp fresh thyme, finely chopped
- 2 tsp fresh oregano, finely chopped
- 1 tsp red pepper flakes
- 1/2 cup olive oil
- 2 Tbsp white wine vinegar
- Juice of half lemon
- Salt and pepper to taste
Lay out your ingredients.
Mix all the ingredients (yes, except the buns and the sausages) together. Good idea to let them mingle for an hour or so before use. This gives the ingredients a chance to get to know one another.
Split the sausages down the middle so that you can lay them flat on the grill. You don't have to do this but, for some unexplainable, mystical reason, they taste better when you do it this way. Trust me.
Head outside with a friend and grill the sausages.
Put some sexy grill marks on the sausage halves. This is a good time to toast your buns on the grill if you're into that sort of thing.
Spoon lots of chimichurri sauce onto your buns.In what seems like a standing caution around here, I need to point out that this dish is NOT a date-night dish - lots of garlic. Enjoy - garlic has antioxidants or anti-effluvients or something in it.
Voila - choripan.Trust me - this recipe is a winner. Easy, speedy and tastes like another.