Elevate midweek sausages by taking inspo from the Argentinian street food classic of choripan, grilled chorizo-stuffed rolls with green tomato chimichurri.
Elevate midweek sausages by taking inspo from the Argentinian street food classic of choripan, grilled chorizo-stuffed rolls with green tomato chimichurri.
Ingredients
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2 large green tomatoes, chopped
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¼ cup finely chopped parsley
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¼ cup finely chopped oregano
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2 tbsp red wine vinegar
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1 red chilli, seeded and finely chopped
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1 tsp smoked paprika
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2 tbsp extra virgin olive oil
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4 dried chorizo sausages, halved lengthwise and scored
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4 crusty bread rolls
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1 cup rocket leaves
Method
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Step 1
Combine the tomato, parsley, oregano, vinegar, chilli, paprika and oil in a small bowl. Season with salt and pepper and mix to combine. Set aside.
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Step 2
Preheat a chargrill or barbecue over high heat. Cook the chorizo for 6 minutes, turning, or until lightly charred. Set aside.
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Step 3
Divide the rocket between the rolls, top with chorizo and serve with chimichurri.