Chicken Sausage Choripan
with Homemade Chimichurri & Pico de Gallo
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
How do we love these South American condiments? Let us count the ways. There’s roasted garlic aioli to line each bun, a juicy salsa with tomato and lime to complement the sausage, and finally, a quick-made chimichurri that’s fresh and green with cilantro.
We will send you:
- 4 Canadian-raised chicken sausages
- 1 Lime
- 2 Tomatoes
- 2 Scallions
- 14g Cilantro
- 30ml Mayonnaise
- 15g Minced roasted garlic
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Wheat
You will need:
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
45 g
Saturated Fat
8 g
Sodium
1140 mg
Total Carb
52 g
Sugars
7 g
Protein
34 g
Fibre
6 g
Preparation
Fry the sausages
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Place the sausages* in the air fryer and fry, shaking halfway, 10 to 12 min., until browned and cooked through.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Juice the lime.
- Thinly slice the scallions crosswise.
- Roughly chop the cilantro leaves and stems.
Make the pico de gallo
- In a medium bowl, combine the tomatoes, scallions, ⅔ of the lime juice, a drizzle of oil and S&P.
Make the aioli & chimichurri
- In a small bowl, combine the mayo, ⅔ of the garlic and S&P.
- In a second small bowl, combine the cilantro, remaining lime juice and garlic, 2 tbsp olive oil (double for 4 portions) and S&P.
Fry the buns
- Working in batches if necessary, place the buns in the air fryer and fry, 2 to 3 min., until golden brown and toasted.
Finish & serve
- Halve the sausages lengthwise.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the aioli, sausages, a spoonful of the pico de gallo, the chimichurri and a bun top.
- Serve the remaining pico de gallo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
