Hot Dog of the Month: Choripan from Argentina

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Not strictly a hot dog, but it's similar, and I wanted to share it with you. They do have proper 'hot dogs' in Argentina, which they call 'panchos', but the choripan is something else. For total authenticity you will need a proper, Argentine chorizo - nothing like the red-coloured Spanish version - but a meaty, dense sausage with a crisp skin that snaps as you bite into it. You can buy them online, in specialist shops, but if you can't get hold of one, a good, basic pork butcher's sausage will do. The sausage should not be spicy, although they'll often contain pieces of sweet pepper. You'll also need a crusty white bread roll, I use the part-baked French baton-style bread rolls, which are the closest thing I can get to what I ate in Argentina.

Argentinian Choripan

Chimichurri salsa is optional, and not everyone adds it, but I do: the heady mixture of garlic and parsley offsets the richness of the meaty sausage.

How to Make Choripan
Grill your chorizo (or butcher's sausage) until cooked through and crisp on the outside. Split a baked, white crusty dinner roll in half and cut the sausage along its length. Slide the cooked sausage into the roll and drizzle over a teaspoon or two of chimichurri inside before replacing the top of the bread. Eat hot.

What do you reckon? Fancy this? What other hot dogs (or similar) can you think of around the world?