Latin sausage rolls

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.