> Skip to content

Recipe  •  13 May 2016

 

Latin sausage rolls

Try this free recipe from Grace Ramirez’s La Latina.

In Latin America we are so obsessed with food and eating well that even a simple sausage roll or hot dog is layered with flavours. We never just add ketchup or tomato sauce to a sausage roll, or eat a hot dog with just mustard. In places like Colombia and Venezuela, hot dogs are total extravaganzas with garlic aïoli, mini french fries, Parmesan, onions and even slaw on top – and you crave them after a big party night! Choripanes are very popular in Argentina, Bolivia, Brazil, Chile, Peru, Puerto Rico, Uruguay and Venezuela. Everyone has their own version. This is the Venezuelan one; we mainly eat them at weekend barbecues.

This recipe is an excerpt from my book La Latina. 
 

CHORIPÁN – Latin Sausage Rolls

Serves: 4
Time: 10 mins prep, 10 mins cook

Ingredients

  • 4 chorizos or sausages of choice
  • 4 ciabatta pockets
  • 1 tbsp butter
  • 1 cup guasacaca (see below for recipe)
     

METHOD

Preheat a grill pan or cast-iron skillet to a medium-high heat.

Grill chorizos or sausages on all sides until fully cooked, about 5–7 minutes depending on size.

Slice open ciabatta pockets, spread with butter and lay on grill to lightly toast for about 1 minute.

To assemble, tuck chorizo or sausage in and top with guasacaca.

 

GUASACACA – Creamy Avocado & Herb Salsa

Makes: 1¼ cups
Time: 10 mins prep

Ingredients

  • 4 large garlic cloves, peeled
  • 1⁄2 cup olive oil
  • 1⁄4 cup finely chopped flat-leaf
  • parsley with some stems
  • 1⁄4 cup finely chopped coriander
  • with some stems
  • 1 ripe avocado
  • 1 tbsp fresh lemon juice
  • 2 tbsp white vinegar
  • 1 fresh green chilli, or red chilli flakes to taste (optional)
  • flaky sea salt
     

METHOD

Using a mortar and pestle, crush garlic with a pinch of salt and then muddle it with 2 tablespoons of olive oil. When a paste has formed, add herbs and combine.

Halve avocado, remove stone and scoop out the flesh. Combine with herbs, mashing with a fork. Add lemon juice, vinegar and chilli (if using), and season to taste with flaky sea salt and freshly ground black pepper.
 

Chef’s note: Some people make this in a food processor or blender, but I prefer the chunky, rustic consistency you get from a mortar and pestle.

 


La Latina Grace Ramirez

How to cook fantastic, authentic Latin American food.

Buy now
Buy now

More features

See all recipes
Recipe
Keto air fryer lemon pound cake

“Pound” cake comes from using a pound each of four ingredients, but Aaron Day shows how to get the same buttery-rich texture without the sugar and extra carbs in this delicious keto air fryer recipe.

Recipe
Plum pudding

So-named because it contains prunes, this is a classic Christmas dish, here using butter instead of the traditional beef suet.

Recipe
Christmas fruit mince pies

The fruit mince in this recipe is quick to prepare and needs no time to mature, making these an easy festive treat to bake.

Recipe
Sourdough starter

Learn how to make your own sourdough starter with James Strawbridge. 

Recipe
One-pan salmon with zucchini and potato wedges

So easy to whip together, this one-pan meal has dinner on the table in 30 minutes!

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Stuffed aubergine in curry and coconut dal

A satisfying aubergine and lentil dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Recipe
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Recipe
Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Recipe
Slow-cooked pork pibil

With pink pickled onions.

Recipe
S’mores rocky road

With peanuts, marshmallows and chocolate.

Recipe
Banana ice cream cheesecake

A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!

Looking for more recipes?

See all recipes