Chorizo and Chimichurri Sandwich

Prep Time
10 minutes
Cook Time
15 minutes
Servings
6
Ingredients:
  • 6 chorizo style pork sausages
  • 2 baguettes
  • 1 red onion, roughly chopped
  • 1 large bunch of fresh flat-leaf parsley
  • 4 cloves of garlic
  • 120 ml extra-virgin olive oil
  • 60 ml red wine vinegar
  • 1 tsp paprika
  • Salt and pepper
Method::
  1. At home, whizz up the parsley, garlic and red onion together in a food processor. Then, and the extra-virgin olive oil, red wine vinegar and paprika and pulse the food processor a few more times to combine all the ingredients. Taste and then add salt and pepper until the chimichurri sauce is seasoned to your preference.
  2. Transfer into a container and refrigerate until you’re ready to head out on your outdoor cooking adventure. Chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator.
  3. When you get to the campsite or your chosen picnic spot, it’s time to cook the sausages. You can do this on a portable gas grill, like the Party Grill 400 CV that we used, or you can cook them in a frying pan on your camping stove. The sausages will cook in 10 to 15 minutes depending on their thickness.
  4. To serve, cut the baguettes into three equal portions. Slice each section in half lengthways, making sure that you do not cut all the way through as the sausages will sit in here. Put a sausage in the baguette and drizzle the chimichurri sauce on top.
Pork