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Choripan with chimichurri sauce

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Choripan with chimichurri sauce

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

2 servings

Larissa Januário

@larissajanuario
  • Ingredients
  • Recipe
  • water1 cup
  • coarse salt1 teaspoon
  • garlic head1 unit(s)
  • Fresh parsley leaves1 cup
  • From fresh oregano leaves1 cup
  • spicy paprika2 teaspoon
  • red wine vinegar1/4 cup
  • Extra Virgin Olive Oil1/2 cup
  • Good quality fresh thin sausage2 unit(s)
  • Baguette Bread1 unit(s)
  • Red onion, very thinly sliced to taste
  • Cherry tomatoes, halved to taste
  1. Start with the chimichurri sauce. Mix water and coarse salt and bring to a boil to make a brine. When the salt melts, turn it off and let it cool.
  2. Finely chop the garlic, parsley and oregano and mix well in a bowl. Season with paprika. Always beating with the help of a fuet (wire beater), add the vinegar and then the oil. Finally, add the brine, also beating. It tastes good fresh, but it gets even better after a few days. It lasts up to 4 weeks in the fridge in an airtight jar.
  3. For the chopipan, grill the sausages and fill the bread. Add the cherry tomatoes and a few very thin slices of the purple cabbage to give it more color and texture.

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