Smoked Choripan


Chimichurri sauce



Chilli flakes


Red wine vinegar

Olive oil


Black pepper 

Sausages (5)

2 slices of bread 


1. Mix the chimichurri sauce, parsley, garlic, chili flakes, oregano, red wine vinegar, olive oil, salt, and black pepper together. 

2. Put the five sausages in the Bradley smoker at 275 degrees Fahrenheit (135 degrees Celsius). *Make sure to preheat the cast iron as well*

3.  As soon as the sausages reach 175 degrees *Farenheit* (68 degrees Celsius) internally, take them out.

4.Split each of the sausages right in half and lay them down on the cast iron (be careful, it’s really hot), and sprinkle cheese on top of the sausages. 

5. Put the sausages with the sprinkled cheese back on the Bradly for an additional ten minutes. Let that cheese get nice and melted. 

6. Toast some bread with some butter. Now lay down some chimichurri sauce, two sausages, some more chimichurri, and then you can top it off with that bread.

Recipe by: Miguel’s Cookingwithfire