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!
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!
