- For the chimichurri, chop the herbs and chili into small irregular pieces. Add all the ingredients into a mortar and pestle and mash, gradually adding olive oil until it reaches a pesto-like consistency.
- In a skillet over medium heat, drizzle some olive oil and add the sausage. Do not move it until it is nicely browned on one side. Flip the sausage and wait for it to brown on the other side.
- Remove the sausage from the skillet and cut it in half vertically, leaving a small part to hold the halves together and open it up. Return it to the skillet with the cut side down. Press lightly against the surface so that everything comes in contact with the skillet.
- Cut the French bread in half and place it in the same skillet as the sausage, with the inside touching the skillet.
- Assemble the sandwich with the sausage and generous amounts of chimichurri.
Choripán with Angus Sausage on the Skillet
The most traditional snack from the hermanos, with a special Angus touch. Try our version of the classic Argentine choripán with our Black Angus sausage. It’s sure to be a hit when you have friends over!
- 00:30
- Serves 6 Choripáns
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Ingredients
- Black Angus sausage
- Olive oil
- French bread
Chimichurri Sauce
- Parsley
- ½ clove of garlic
- 20 ml apple cider vinegar
- Dried oregano
- ½ chili pepper
- Spicy paprika to taste
- Zest of one lemon
- Juice of ¼ lemon
- Black pepper to taste
- Olive oil
directions
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