Cauldron Lincolnshire Sausage Choripan

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Take yourself to South America this week with the simple yet delicious Choripan hot dog. Taking inspiration from the famous Argentinian street food, we’ve teamed up with Cauldron to put a veggie twist on the recipe classic, using their herby Lincolnshire Sausage, fresh salsa and bold chimichurri, this recipe is SUCH a delight and we cannot wait for you all to try!

Directions

 

 

  1. Mix all of the ingredients for the salsa criolla in a bowl and set aside. 
  2. In another bowl mix together the chimichurri ingredients and set aside. 
  3. Bake the Cauldron Lincolnshire Sausages. Oven cook for 20 minutes in a preheated oven to 200°C/Fan 180°C/Gas 6. For best results brush with a little oil and cook on the middle shelf.
  4. Spread butter on the insides of the brioche hot dog buns with butter and toast until golden
  5. Place one Cauldron Lincolnshire sausage in each bun and top with the salsa and the chimichurri
  6. Enjoy!