Recipe:Steakhouse Sausage Choripan
- Prep Time: 15 minutes
- Cook Time: 25 minutes
This South American staple is a not for the faint-hearted but certainly for the hungry! We've upgraded it using a pork steakhouse sausage, and this roasted red pepper relish further accentuates the meatiness and mouthwatering flavor. Serves 5 - .
Pork Steakhouse Sausage, thawed1.00 LbQty 1 Lb$4.48
FRENCH BAGUETTE, thawed and oven warmed1 pieceQty 1 piece$1.48
Roasted Red Pepper Relish:Qty
Yellow Onion, diced"Qty 1 Piece
Olive OilQty 2 Tbsp.
Roasted Peppers, dicedQty 1 1/2 Cup
Garlic Clove, mincedQty 1 clove
Fresh Parsley, choppedQty 1 Tbsp.
- Heat oil over medium heat. Add diced onions and cook until caramelized, about 10 minutes. Transfer to a bowl and add the rest of the ingredients for the relish. Set aside.
- Preheat a grill to medium-high temperature. Grill sausages for 2-3 minutes per side making sure they have some grill marks. Reduce heat to medium-low and grill for an additional 12 minutes turning sausages often for even cooking.*
- Bake baguette according to directions on the package. Remove from oven and cut into 5” segments. Slice in half horizontally without cutting all the way through.
- Place whole sausage into each baguette section and serve with roasted pepper relish on top.*USDA recommends cooking raw sausage to a minimum internal temperature of 160°F.