Choripan with Chimichurri

I was introduced to choripan on my recent trip to South America. The choripan is to Argentina as the taco is to Mexico, the burger is to the US, and the gyro is to Greece (I think). It's street food that is the national obsession, and most of the time it satisfies your hunger just perfectly. It is simply a grilled sausage that is put into a roll and slathered with chimichurri, Argentina's wildly popular condiment. Think of it as Argentinian pesto, although many people will vehemently object to that description. There are as many versions of chimichurri as there are gauchos, and I took my recipe from here.

Anyway, make sure you use a meaty sausage like pork or beef, and one that is neutral in flavor. Also use a French baguette; you need something that can soak up the juices, so save the Italian rolls for your Philly cheesesteaks.

Ingredients

Chimichurri

• 1 Tablespoon dried parsley
• 1 Tablespoon dehydrated onion flakes
• 1 Teaspoon dried oregano
• 1 Teaspoon dehydrated minced garlic
  
• 1 Teaspoon red chili flakes
  
• 1 Teaspoon paprika or powdered sweet pimenton
  
• 1/2 Teaspoon ground or flaked laurel (bay leaf)
  
• 1 Teaspoon salt
• Your favorite vinegar (e.g. white, red wine, etc.)
• Olive oil
  

Choripan

• Argentinian chorizo or any mildly-flavored pork or beef sausage
• French roll or baguette
  

Instructions

1. Mix all the dry ingredients together. First add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes. Then add 4 tablespoons of olive oil and mix together well. Let sit for at least 30 minutes for flavors to blend.
2. Grill the sausage. Keep whole or butterfly down the middle.
3. Put sausage in the bread and add chimichurri to taste.
   

Serves one, with extra sauce for many more. Eat and enjoy.