Uruguayan Choripán With Salsa Criolla

Ingredients

• 4 large links Fresh pork chorizo sausages
• 4 pieces Baguette or crusty French rolls
• 0.5 cup Red bell pepper, finely diced
• 0.5 cup Yellow onion, finely diced
• 1 large Roma tomato, seeded and diced
• 0.25 cup Red wine vinegar
• 0.5 cup Extra virgin olive oil
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Dried oregano
• 1 pinch Salt and black pepper
• 0.25 cup Chimichurri sauce(optional)

Instructions

1. 1

   Prepare the salsa criolla by combining the diced onion, bell pepper, and tomato in a small bowl.

2. 2

   Whisk together the olive oil, red wine vinegar, oregano, parsley, salt, and pepper, then pour over the vegetables and let sit for at least 30 minutes.

3. 3

   Preheat your grill to medium-high heat.

4. 4

   Place the chorizo sausages on the grill and cook for 12-15 minutes, turning occasionally until cooked through and charred.

5. 5

   While the sausages cook, slice the bread rolls lengthwise without cutting all the way through.

6. 6

   Butterfly the cooked sausages by slicing them lengthwise down the middle so they lay flat.

7. 7

   Place the bread on the grill for 1 minute to lightly toast the inside.

8. 8

   Place a butterflied sausage in each roll and top generously with the salsa criolla and optional chimichurri.