Buenos Aires Choripán

Ingredients

• •Chorizo sausage
• •Crusty bread roll
• •Parsley
• •Garlic
• •Red wine vinegar
• •Olive oil
• •Dried oregano
• •Red chili flakes
• •Onion

Steps

1. 1Light a charcoal grill and let the coals burn down until covered with white ash and glowing evenly.
2. 2Place the chorizo sausages on the grill and cook for about 15 minutes total, turning every few minutes, until the casings are charred in spots and the inside is cooked through.
3. 3While the sausages grill, finely chop the parsley and garlic and combine them in a bowl with red wine vinegar, olive oil, dried oregano, and a pinch of chili flakes to make the chimichurri sauce.
4. 4Let the chimichurri rest for at least 10 minutes so the flavors combine.
5. 5Split the crusty bread roll lengthwise without cutting all the way through, then toast it briefly on the edges of the grill for about 1 minute, until warm and lightly marked.
6. 6Remove the chorizo from the grill and slice it lengthwise down the middle to open it flat.
7. 7Nestle the split sausage inside the warm roll.
8. 8Spoon the chimichurri generously over the sausage and top with a few thin slices of raw onion before serving hot.