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.*
* 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.
8 months ago