Goa x Argentina

Recheado choripán

Name: Recheado choripán
Total time: 30 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 pork or chicken sausages sausages (snags, bangers); 4 Kashmiri chillies soaked dried red chilli; 1 1/4 tsp kashmiri chilli powder; 3 cloves garlic; 1/2 tsp cumin seeds; 1/2 tsp black pepper; 3 cloves whole spices; 4 tsp vinegar; 1 tsp paste tamarind; 1 tsp sugar; 2 tsp cooking oil (vegetable oil); 2 baguettes each cut in 2 baguette (french bread roll); 1 finely diced onion; 2 finely diced tomato; 1 small finely diced capsicum (green capsicum, green bell pepper); 1 tbsp lemon juice; 1 tbsp olive oil; a few sprigs coriander leaves (cilantro); a few sprigs flat leaf parsley; 1/2 tsp dried oregano; Salt, to taste

Buenos Aires street sausage gets a Goan red masala glaze and never looks back.

30 minTime

21 gProtein each

hotSpice

From the parrilla to the Konkan2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

588kcalsame

21 gproteinsame

5 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sausages (snags, bangers)4 pork or chicken sausages

Dried red chilli4 Kashmiri chillies, soaked

Kashmiri chilli powder1¼ tsp

Garlic3 cloves

Cumin seeds½ tsp

Black pepper½ tsp

Whole spices3 cloves

Vinegar4 tsp

Tamarind1 tsp paste

Sugar1 tsp

Cooking oil (vegetable oil)2 tsp

Baguette (french bread roll)2 baguettes, each cut in 2

Onion1, finely diced

Tomato2, finely diced

Capsicum (green capsicum, green bell pepper)1 small, finely diced

Lemon juice1 tbsp

Olive oil1 tbsp

Coriander leaves (cilantro)a few sprigs

Flat leaf parsleya few sprigs

Dried oregano½ tsp

Saltto taste

Method

6 steps

1Blend the soaked chillies, chilli powder, garlic, cumin, pepper, cloves, vinegar, tamarind and sugar into a smooth paste.
2Mix onion, tomato, capsicum, lemon juice, olive oil, chopped coriander and parsley, oregano and salt. Rest 10 minutes.
3Split the sausages lengthways without cutting through and open them flat.
4Cook in a grill pan with the oil on medium high heat, 4 minutes cut side down, then 3 minutes on the other side, brushing with recheado. Cook until no pink remains.
5Split the bread and toast cut side down on the pan on medium heat for 1 minute.
6Spread 1 tsp recheado on each piece of bread, add a sausage, spoon over the salsa criolla and serve.

Serve it like this

Lay each choripán on a strip of baking paper on a board, salsa spilling over. Add a small pot of extra recheado and a few parsley leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa x Argentina

Recheado choripán

Buenos Aires street sausage gets a Goan red masala glaze and never looks back.

30 minTime

21 gProtein each

hotSpice

From the parrilla to the Konkan2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

588kcalsame

21 gproteinsame

5 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sausages (snags, bangers)4 pork or chicken sausages

Dried red chilli4 Kashmiri chillies, soaked

Kashmiri chilli powder1¼ tsp

Garlic3 cloves

Cumin seeds½ tsp

Black pepper½ tsp

Whole spices3 cloves

Vinegar4 tsp

Tamarind1 tsp paste

Sugar1 tsp

Cooking oil (vegetable oil)2 tsp

Baguette (french bread roll)2 baguettes, each cut in 2

Onion1, finely diced

Tomato2, finely diced

Capsicum (green capsicum, green bell pepper)1 small, finely diced

Lemon juice1 tbsp

Olive oil1 tbsp

Coriander leaves (cilantro)a few sprigs

Flat leaf parsleya few sprigs

Dried oregano½ tsp

Saltto taste

Method

6 steps

1Blend the soaked chillies, chilli powder, garlic, cumin, pepper, cloves, vinegar, tamarind and sugar into a smooth paste.
2Mix onion, tomato, capsicum, lemon juice, olive oil, chopped coriander and parsley, oregano and salt. Rest 10 minutes.
3Split the sausages lengthways without cutting through and open them flat.
4Cook in a grill pan with the oil on medium high heat, 4 minutes cut side down, then 3 minutes on the other side, brushing with recheado. Cook until no pink remains.
5Split the bread and toast cut side down on the pan on medium heat for 1 minute.
6Spread 1 tsp recheado on each piece of bread, add a sausage, spoon over the salsa criolla and serve.

Serve it like this

Lay each choripán on a strip of baking paper on a board, salsa spilling over. Add a small pot of extra recheado and a few parsley leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Recheado choripán

Make it your way

Ingredients

Method

Recheado choripán

Make it your way

Ingredients

Method

Make it a meal