Argentinian Choripán

Method

1. 1

   Mix the chimichurri

   Stir the parsley, oregano, garlic, vinegar, olive oil, chilli flakes, salt and black pepper together in a bowl. Rest for 15 minutes at room temperature, until fragrant.

2. 2

   Heat the grill

   Preheat a barbecue or grill to medium heat, about 180°C, for 5 minutes, until the cooking grate is hot. If using a barbecue, set up an indirect-heat area.

3. 3

   Grill the sausages

   Cook the chorizo over medium heat for 12 to 16 minutes, turning every 3 to 4 minutes, until browned and the centre reaches 71°C. If the outside colours too quickly, move the sausages to indirect heat.

4. 4

   Toast the rolls

   During the final 1 to 2 minutes, place the rolls cut-side down over medium heat, until lightly toasted and crisp at the edges. Watch closely.

5. 5

   Assemble

   Split each roll and tuck in a sausage. Spoon chimichurri over the top and serve straight away.

Tips

• Let the barbecue grate get hot before adding the sausages so they brown well.
• Turn the sausages every 3 to 4 minutes and move them to indirect heat if they colour too quickly.
• Toast the rolls cut-side down during the final 1 to 2 minutes, and keep an eye on them because they can scorch quickly.

Swaps

• Use dried oregano instead of fresh, reducing the amount to one-third.
• Use red onion, finely chopped, in place of the garlic for a milder chimichurri.
• Use another crusty roll in place of the rolls listed.

Storing

Store leftover sausages and chimichurri separately in airtight containers in the fridge for up to 3 days. Reheat the sausages until piping hot and assemble just before serving.