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Sausage Choripan
by The Chef
Choripan de Salchicha
Serves: 4
Notes:
Delicious! The roasted red pepper relish further accentuates the meatiness and mouthwatering flavor meatiness and mouthwatering flavor.
Directions:
Heat olive oil over medium heat. Add diced onions and peppers and cook until caramelized, about 10 minutes. Add garlic and cook an additional 4/5 minutes.Transfer to a bowl and add the rest of the ingredients for the relish. Set aside.
Preheat a grill to medium-high temperature. Grill sausages for 2-3 minutes per side making sure they have some grill marks. Reduce heat to medium-low and grill for an additional 12 minutes turning sausages often for even cooking.*
Bake baguette according to directions on the package. Remove from oven and cut into 5” segments. Slice in half horizontally without cutting all the way through.
Place whole sausage into each baguette section and serve with roasted pepper relish on top.*USDA recommends cooking raw sausage to a minimum internal temperature of 160°F.
Ingredients
1 Lb Pork Steakhouse Sausage
French Baguette, oven warmed 1 piece
For the Roasted Red Pepper Relish
1 Yellow Onion, diced
5 tbs Olive Oil
2 Roasted Peppers, diced
Garlic Clove, minced
Fresh Parsley, chopped
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