Savor the authentic flavors of grilled choripan with this easy-to-follow recipe. With perfectly cook sausages, assemble the ultimate Argentinian street food sandwich, complete with mouthwatering toppings.
Using a food processor, pulse the garlic and onion until minced.
Add the oregano and parsley and pulse 5 to 7 more times.
Remove from the stand and transfer to a bowl.
Stir in the canola oil, olive oil, vinegar, salt and red pepper flakes.
Set aside or store until ready to use. See notes.
Grill the Sausage
Preheat the grll to medium-high heat for indirect grilling, around 350 to 400 degrees.
Split the sausages down the center, if desired, and place on the cooler side of the grill.
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.
Chorizo is done when it reads 160 degrees F internally with an instant read thermometer, about 10 to 15 minutes.
Assemble the Sandwiches
Slice the bread into even portions to fit the sausages and toast on the grill, if desired.
Slather the mayo evenly over the inside of the bread.
Add arugula, if desired.
Place hot sausages in the center of each bun.
Top with a heavy spoonful of chimichurri and minced tomatoes.
Serve hot.
Notes
Fresh herbs are the key to a good chimichurri. Using dried herbs will not work as a substitute in this recipe.
I like to make my chimichurri in batches ahead of time. I find the flavors infuse in the oils after they have been allowed to marinate together for several hours to overnight.
Store chimichurri in an airtight jar or resealable container for up to 1 week.
When ready to use, spoon some of the sauce into a bowl and let it come to room temperature before slathering it over meat, bread, or veggies.