Share![Likes](/assets/shared/share_icon.svg)
Choripan with chimichurri sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- water1 cup
- coarse salt1 teaspoon
- garlic head1 unit(s)
- Fresh parsley leaves1 cup
- From fresh oregano leaves1 cup
- spicy paprika2 teaspoon
- red wine vinegar1/4 cup
- Extra Virgin Olive Oil1/2 cup
- Good quality fresh thin sausage2 unit(s)
- Baguette Bread1 unit(s)
- Red onion, very thinly sliced to taste
- Cherry tomatoes, halved to taste
- Start with the chimichurri sauce. Mix water and coarse salt and bring to a boil to make a brine. When the salt melts, turn it off and let it cool.
- Finely chop the garlic, parsley and oregano and mix well in a bowl. Season with paprika. Always beating with the help of a fuet (wire beater), add the vinegar and then the oil. Finally, add the brine, also beating. It tastes good fresh, but it gets even better after a few days. It lasts up to 4 weeks in the fridge in an airtight jar.
- For the chopipan, grill the sausages and fill the bread. Add the cherry tomatoes and a few very thin slices of the purple cabbage to give it more color and texture.
Did you like this recipe?
You may also like
Choripan with chimichurri sauce
Hamburger
By
Hamburger
By
Polenta Fit Crispy without oil 😋🇧🇷
By