Choripán

Ingredients

• 2 pcs Pork Chorizo
• 2 pcs Crusty Bread Rolls
• 20 g Parsley
• 2 pcs Garlic
• 1 tsp Dried Oregano
• 0.5 tsp Red Pepper Flakes
• 2 tbsp Red Wine Vinegar
• 4 tbsp Olive Oil
• 1.5 tsp Kosher Salt
• 1 pcs Lemon

Method

1. Finely chop {parsley}, then mix with {garlic}, {dried_oregano}, {red_pepper_flakes}, {red_wine_vinegar}, {olive_oil}, and {kosher_salt} in a bowl. Let it sit so the flavors meld and the herbs soften.
2. Pat {pork_chorizo} dry, then season lightly with {kosher_salt}. Let it stand briefly so the surface dries for better browning over the embers.
3. Cook {pork_chorizo} over medium indirect heat on a charcoal grill until deeply browned and gently blistered, turning often for even color, until an instant-read thermometer reads 160°F. Keep it away from flames so the casing stays crisp instead of scorched.
4. Split {crusty_bread_rolls} and toast the cut sides on the grill over medium heat until crisp, golden, and lightly smoky.
5. Rest {pork_chorizo} briefly off the heat so the juices settle and the sausage stays succulent when sliced.
6. Slice {pork_chorizo}, tuck it into {crusty_bread_rolls}, and spoon over {parsley} chimichurri. Finish with a small squeeze of {lemon} for brightness, then serve immediately while the bread is crisp and the sausage is hot.