Day 8 and Over to South America
Day 8 of 2018 World Cup sees the cooking move west again to South America. This is the first cook from South America in the World Cup of BBQ, and we have an Argentine street food of Choripan serve in a baguette with Chimichurri.
Choripán is a type of sandwich with chorizo, popular in, Chile, Argentina, Uruguay, and Perú. The name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (crusty bread) such as a marraqueta or baguette.
The Argentine choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The chorizo may be used whole or cut in half lengthwise, in which case it is called a mariposa (butterfly). It is customary to add sauces on the bread, most likely chimichurri.
Choripán is commonly served as an appetizer during the preparation of an asado, but they are also very commonly sold at sports venues (particularly football games, so perfect for today’s cook) and on the sides of roads and streets in major cities in Argentina. Taxicab drivers in Buenos Aires are avid consumers and some street sellers can gather a long line of cabs during lunch time and afternoons when drivers get their lunch break.
I ordered some ‘Spicy Pigs’ sausages from Turner & George, which they say are inspired by an Argentinian Chorizo recipe.
This was probably the simplest cook I have done for the World Cup of BBQ. I set the BBQ up for indirect smoking and just before I started cooking I added a cherry wood chunk. I added the sausages and cooked indirectly for 15 minutes before giving the sausages 5 minutes over the direct heat.
Once cooked, I sliced them in half and laid on the baguette before spooning over the chimichurri.
This might have been one of the easiest dishes to cook as part of the World Cup of BBQ, but it was also one of the tastiest. The sausages had a lovely kick to them and the chimichurri complimented them perfectly.
Argentine Choripan with Chimichurri
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Choripan
- 4 chorizo sausages
- Baguettes sliced into 4
- 3 large garlic cloves minced
- 2 shallots minced
- 1/4 cup fresh parsley leaves chopped very finely
- 1/4 cup fresh oregano leaves chopped very finely
- 2 red chilies seeds removed and sliced very thinly
- 1/4 cup cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
Prepare the chimichurri. by combining the garlic, shallots, parsley, oregano, chilies, and salt in a food processor and pulse so you end up with a well-chopped mix.
Remove the mix from the food processor and add the cider vinegar and extra virgin olive oil. Mix well to combine. Let it sit for about at least 30 minutes before serving.
Add the sausages to the indirect area of the BBQ (together with a cherry wood chunk – optional). Cook them indirectly for 15 minutes turning once. Finish the sausages off by cooking directly over the coals turning frequently and being careful they do not burn.
Remove from the BBQ and let them sit for a couple of minutes before slicing them in half. Place the sausage in the baguette and spoon over the chimichurri.