GRILLED CHORIPAN

Grilled Choripan image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 15

4 sausages (chorizo or good italian sausage)
1 crusty baguette, cut into 4 pieces
olive oil
2 clove garlic
2 Tbsp minced red onion
1/2 serrano pepper, minced
1/3 c red wine vinegar
1 Tbsp water
1/2 tsp red pepper flakes
1 bay leaf, crumbled
2 tsp dried oregano
1 tsp kosher salt
1 tsp black pepper
1/2 c olive oil
1 c minced parsley

Steps:

1. For Chimichurri: Combine minced garlic, red onion, and Serrano pepper with red wine vinegar, water, dried spices, and salt and pepper.
2. Whisk in olive oil in a slow steady stream.
3. Then stir in minced parsley.
4. Let sit for at least 30 minutes to let flavors mingle.
5. For Choripan: Preheat grill to medium-high heat or direct charcoal grilling.
6. Add sausage to grill and cook for 8-10 minutes, turning frequently until casing is getting crispy and the sausage is mostly cooked through.
7. Using tongs and a sharp knife, cut 3/4 of the way through the sausages, lengthwise.
8. Fold them out and press them flat on the grill.
9. Let them cook for another 4-5 minutes to get nice and crispy.
10. Meanwhile, slice baguette in half, drizzle with olive oil and press on the hot grill for a minute to char a bit and get good grill marks.
11. Serve crispy sausages on baguette drizzled heavily with chimichurri sauce.
12. Eat immediately!