Cumberland Sausage Choripan Rolls

If the classic, well loved sausage roll went on holiday to Argentina, it would come back glowing, full of life, and looking like this!

Done in 4 hours

Serves 5

Dish by Ori Goldberg

Ingredients

Baguette:

500gstrong white bread flour

320mlwater

7gyeast

10g salt

Chimichurri:

5 tbspextra virgin olive oil

2 tbspred wine vinegar

25gparsley, finely chopped

4garlic cloves, minced

2red chillies, diced

3/4 tspdried oregano

salt and pepper, to taste

Charred tomato salsa:

2 tomatoes, charred

1 garlic clove

1 tspwhite wine vinegar

handful ofbasil

handful ofcoriander

salt, to taste

The rest:

cumberland sausages

pickled red onion

Choripan is an Argentine sandwich made wit chorizo and chimichurri, sandwiched in a baguette. And a sausage roll is one of Britain's most loved snacks... but why can't we have both! Welcoming the choripan sausage roll - Cumberland sausage cooked into a mini baguette roll, and covered with chimichurri, smokey salsa and pickled onions. And yes, these are picnic friendly!

Method

Start by adding all the ingredients for our baguettes to a stand mixer, starting with the water. knead on slow for 6 minutes, before kneading on high speed of 10-12 minutes. Allow the dough to rest for an hour, before resting for a final hour, and then portion your baguettes up into 300g portions. Allow to prove again for 30 minutes.

For the salsa, char some tomatoes, and garlic on an open flame, before blending with the rest of our ingredients.

And the chimichurri is even easier - add all of our herbs, chillies and seasonings into a bowl, with the vinegar, and start pouring in olive oil until you have reaches a sauce like consistency.

Preheat your oven to 200°c, and score your baguettes down the middle. Squish in a Cumberland sausage, and bake for 20-25minutes, or until golden, crispy and a little charred.

All that's left to do is cover these beauties in our chimichurri, salsa and some pickled red onions!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!