Choripán

     Remember the choripán from a few days ago?  The corner grocery has all the ingredients for an American version: chimichurri sauce, crusty French bread, Italian sausage.  So for yesterday's dinner, I fried a couple of 'em, loaded the results into French bread, slathered on the sauce, cut it into handy lengths (which would make them choripanes, no?) and Tam and I dug in.

     Let's just say it's even better than you think.  Probably tastier yet if you grill the sausage.  I used sweet Italian sausages and butterflied them before pan-frying, but you could try the hotter ones and/or leave 'em whole.  Some variations add chopped onion and that would be nice, but even without, it's a real treat, spicy/savory and heavy on the umami.  Served it with a simple salad: grape tomatoes, Anaheim peppers and lovely, buttery mâche lettuce.*
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* Thirteen years ago, it was a newcomer to the vegetable aisle and the harvesting was tricky.  It's not too difficult to find now, so they must have got all that worked out.