1.In a food processor add the mojo verde ingredients. Blend until just smooth and thick. Set aside until ready to use
2.Finely slice the potatoes into julienne strips, you can use a mandolin for this or chop by hand
3.Add the potato to a large bowl filled with cold water and let sit for 10 minutes.
4.Drain and pat completely dry on a kitchen towel. Meanwhile, heat oil in a large pan to 175ºC.
5.Once potatoes are dried, carefully sprinkle in a handful at a time into the hot oil. Stir them and let cook until golden brown. Then drain on a paper towel and season with salt
6.Grill the chorizo sausages on the BBQ until cooked through and lightly charred
7.Toast the buns
8.To build, place one sausage in each bun and top with the mojo verde, crumbles of Boursin cheese, and finally garnish with shoestring fries.