The Choripan, simple and delicious, is a classic from the Río de la Plata cuisine. With bread, sausage, and dressing, its preparation is quick and full of flavor. Ideal for celebrations, this Uruguayan hot dog has become a popular option throughout America. Accompanied by hot sauce or sweet and sour sauce, it's a true feast for the palate. Enjoy.
In a dish, mix the dressing with oil, vinegar, bell pepper, oregano, cilantro, and parsley.
Season with salt and pepper and adjust the flavor.
Grill the sausages until golden, while toasting the bread rolls.
Assemble the choripan by adding the dressing and serving to enjoy in good company.
Choripan
Ingredients
4 Large sausages
4 Long bread rolls
60 grams of Cilantro leaves
60 grams of Parsley leaves
45 milliliters of Vinegar
5 grams of Garlic powder
30 grams of Oregano leaves
10 grams of Ground red pepper
120 milliliters of Oil
5 grams of Black pepper
½ teaspoon of Salt
Preparation
Step 1 : In a bowl, pour the oil and vinegar along with the dried bell pepper and oregano leaves.
Step 2 : Add the chopped cilantro and parsley, mixing well to unify all the flavors.
Step 3 : Sprinkle salt and pepper to finish the dressing, and taste the mixture to adjust the salt or pepper if necessary.
Step 4 : On the grill over medium heat, place the sausages and cook for approximately 10 minutes, turning them several times to brown evenly.
Step 5 : Meanwhile, cut the baguette in half without separating it completely.
Step 6 : Once the sausages are well cooked, remove them from the grill and use the residual heat to toast the bread rolls.
Step 7 : Open the bread, add a spoonful of dressing, place the sausage, and pour more dressing to taste.
Step 8 : Now it's ready to enjoy!
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