Look, I am a big fan of a sausage muffin for breakfast, I’m just not massive on the ones that have Mc as their prefix. That in mind, I have played with many sausage products (yeah, heh heh) in my time to try and ensure that my morning sausage fix is indeed a good one.

This is going to write itself.

So, through my travels through morning sausage land (yes, I certainly could’ve worded that differently) I have decided that my favourite incarnation is that of a locally sourced beef sausage of fine pedigree and repute, unsheathed and formed into patty to fit whatever bread receptacle I may deem fit for them at the time.

Enter this creation.

Choripan is an Argentinian creation of grilled chorizo (chori) in crusty baguette (pan), lubricated and extra tasty-ified for its journey into your belly with salsa criolla (salsa criolla). Everything about this sandwich is good and I enjoy it a lot.

I hope that is enough explanation for the inspiration to this breakfast sandwich I have made today.

I can 100% guarantee you this will open your third eye like no breakfast sausage sandwich has done before. KPI targets incoming.

Oh, any leftover salsa criolla gets stored in a sealed container in the fridge and unregretfully poured over any grilled meat you pull from the barbecue.

BREAKFAST SAUSAGE SANGA
inspired by choripan

(serves 4)

4 thick beef sausages, 110-120 g each
4 eggs from a chicken
4 long rolls – brioche is what I had today
Enough sliced Manchego cheese to cover the sausage patty x4
100 g rocket
4 tablespoons mayonnaise
Salsa criolla (recipe follows)
Salt and pepper, to season

Slice through sausage skins and unsheathe those bad boys. Disregard sausage skins like you are the mohel at a bris.
Form sausage mince into 4 patties, roughly the size of the roll you are going to end up putting it to bed on.
Heat a little oil in a large frying pan over medium flame. Alternately, a flat plate or grill would work also.
Place the sausage patties into the pan and cook for 2 ½ minutes each side or until cooked through. Set aside in a warm spot or low low oven.
Cook the buns in the sausage fat, cut face down, until toasty and beautiful. Set them aside to.
Chuck another splash of oil into the pan and fry eggs – sunny side up and a little crisp around the edges is how I like them. Give them a little salt and pepper because they will cry into your sandwich if you don’t.
Now it’s put that fucker together time. From the bottom up it goes like this;
Bottom bun, rocket, sausage patty, cheese, salsa criolla, fried egg, mayonnaise, top bun.
Get in.

SALSA CRIOLLA

½ tomato, finely diced
½ onion, finely diced
½ red capsicum (bell pepper), finely diced
1 – 2 fresh jalapeno chilli, deseeded and finely diced
1 large handful parsley, chopped
1 teaspoon dried oregano
2 tablespoons red wine vinegar
2 tablespoons olive oil
½ teaspoon black pepper
Salt, to season

Place all ingredients into a mixing bowl with a pinch of salt.
Mix gently but well.
Taste and adjust seasoning if necessary.
Leave for 15 minutes for those ingredients to have a little salsa party.
Eat it.
Love it.