Chorizo Argentino is a unique sausage, different from Mexican and Spanish style chorizo. It is made with vino tinto-red wine, whole cloves, head of garlic, pork, beef, bacon, salt, pepper, nutmeg, and its shining feature, pimenton dulce-paprika. Stuffed in hog casing, this sausage is great for grilling.
The chimichurri is a spicy sauce of dried chili, garlic, oil, oregano, vinegar. Like many sauces, everyone has their own style or version of recipes with their own personal ingredients. But whatever your recipe is, you should load it up on the chorizo.
The chimichurri consists of:
- 2 cups parlsey, finely chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon cumin seed
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup canola oil
- 2 tablespoons balsamic vinegar
- 1/2 cup white vinegar
Grill chorizos over direct heat for 20 minutes total, about 10 minutes a side. Grill French roll over direct heat until charred.
Simplicity in its finest moment. Bread, meat and herbs all working together to create huge flavors. The crispy bread adds a crunchy texture to the sandwich. The french roll is the right choice of bread holding the chorizo and sauce well together. The chorizo is seasoned mildly, not very spicy to the taste. It complements well with the sauce. After a big bite, you'll have a river of chimichurri liquid dripping down your chin.
I understand why the Argentians love this sandwich. It pleases the tastebuds and fills the belly. Suitable for the street, it is a quick eat while it could nourish late-night partygoers.I definitely rate this sandwich high and recommend it to everyone. You just have to find Argentian chorizo, it is a hard sausage to discover. I ordered mine from La Tienda.