Recipe · BBQ Religion
Choripan with Toscana Sausage and Quick Salsa
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Choripan means sausage and bread, and it is the street food Adriano looks for every time he is in South America. His version presses toscana sausage meat straight onto a halved bread roll, grills it meat side down over hot charcoal for a few minutes, and closes it over a quick tomato, capsicum and onion salsa.
What sausage do you use for choripan?
Adriano uses toscana, the traditional Brazilian barbecue sausage: pork with herbs and spices. Your butcher should have it. The meat comes out of the casing before it goes on the bread.
How do you stop the bread from burning?
Cover every single corner of the cut side with sausage meat, then grill it meat side down. Any bread left bare will burn.
What goes on a choripan?
A quick salsa of diced tomato, green and red capsicum, onion and parsley, dressed with olive oil, white vinegar and salt. Spoon it on top and close the roll like a sandwich.
It is a picnic and camping favourite, and in Adriano's words, it's better than Bunnings. A tip from his original recipe post: serve it with a chimichurri made from Gringo.
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What you need
- Toscana sausage (Brazilian pork sausage with herbs and spices), from your butcher
- Bread rolls
- Lump charcoal
- 4 tomatoes, diced, for the salsa
- 2 green capsicums, diced, for the salsa
- 1 red capsicum, diced, for the salsa
- 2 onions, diced, for the salsa
- A handful of parsley, chopped, for the salsa
- 1 cup olive oil, for the salsa
- 1/4 cup white vinegar, for the salsa
- Salt to taste
- Gringo, for a chimichurri on the side (optional)
Method
- Pull the sausage meat out of the casing.
- Cut the bread rolls in half and press the sausage meat over the cut side. Cover every corner, or the bread will burn.
- Get a hot charcoal fire going.
- Place the rolls meat side down straight on the hot grill for a few minutes, until crisp and brown.
- For the salsa, dice the tomatoes, capsicums and onions, add the parsley, and mix with the olive oil, vinegar and salt.
- Spoon the salsa over the choripan and close it like a sandwich.
Read the video transcript
I'm Adriano from BRZ Food, and one of my favourite things to eat when I'm in South America is choripan, which basically translates to sausage and bread. This is a perfect meal for picnics or camping.
Today we're using toscana sausage, which is a traditional barbecue sausage in Brazil. It's a pork sausage with herbs and spices. You should be able to get it at your favourite butcher shop.
Once you have your sausage, you need to pull the meat out of the casing. Once that's done, cut the bread roll in half and place the sausage meat on top of the bread. The secret here is to cover every single corner with the sausage meat, or we'll burn the bread.
Today we're using the Weber Go-Anywhere with Heat Beads lump charcoal. Flip the bread upside down and place the meat directly onto a hot grill. This is only going to take a few minutes. You need a nice, crisp brown colour.
To serve, we're going to make an ultra quick salsa. Dice 4 fresh tomatoes, 2 green capsicums, 1 red capsicum and 2 onions, and add a handful of chopped parsley. Mix together with one cup of olive oil, a quarter of a cup of white vinegar, and salt to taste.
The way I love to eat this is to place some salsa on top of the choripan and close it like a sandwich. This is a quick, popular street food in South America. I hope you love it as much as I do. It's better than Bunnings.
Why this works
Gringo is a blend of dehydrated vegetables and herbs, with no added salt in the ingredient list. Its herb-and-garlic profile complements meat, seafood and vegetables.
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