Finn-Erik Cooks - "Choripán" Argentinian Chorizo Sandwich

Recipe below video

Two sandwiches:

• 4 raw Chorizo sausages
• 2 burger buns
• 1 dl shredded cheese (pick one you like)
• Sun dried tomatoes
• 1 red onion
• A handfull of parsley
• 2 cloves of garlic
• 1 red chili
• 1 ts dried Oregano
• 1 dl extra virgin olive oil
• 2 tbs apple cider vinegar (or redwine vinegar)
• 2 dl water
• 1 dl clear 7% vinegar
• 1/2 dl sugar

Pickled red onions

Pickling is tasty, fun and super easy. 
Use the 3-2-1 rule, to help you remember how it's done.

• 3 parts water
• 2 parts vinegar
• 1 part sugar

Mix, bring to a boil and cool. Add finely chopped red onions and let it sit in the fridge for at least half an hour. But for best result, make this the day before.

Chimichurri
This is a cold Argentinian condiment, widely used all across south America.
It consists of extra virgin olive oil, that is infused with finely chopped spices. It's also excellent for marinating meat.

Finely chop parsley, garlic and chili.

Blend olive oil and apple cider vinegar. 
Add the chopped spices and salt/pepper.

Let this sit in room temperature for 10 minutes, but leaving it overnight will improve flavours a lot.

Fry the sausages. It's important that they are properly cooked, since they are raw. These need 6 minutes on each side, using medium heat.
Sprinkle some cheese on the top of the burger bun and roast in oven until gold. 

Slice the sausages in half and plate the dish. Place pickled red onions and sun dried tomatoes on the bun. Build with Chorizo and add good amounts of Chimichurri. Enjoy! :)