Argentine choripán – grilled sausage sandwich with chimichurri

1. For the chimichurri, chop the parsley and garlic very finely and mix in a bowl with the oregano, chilli flakes, vinegar, olive oil and a pinch of salt; leave for at least 20 minutes.

2. Heat a barbecue or ridged grill pan to medium-hot.

3. Split the chorizo criollo sausages lengthways without cutting all the way through, so they open like a book (the "mariposa" cut) – this way they cook faster and more evenly.

4. Grill the sausages for 5-6 minutes per side until browned outside and cooked through.

5. Cut the baguette into 4, split lengthways and toast cut side down on the grill for 1 minute.

6. Put a sausage in each piece of bread, drizzle generously with chimichurri and serve straight away.

Tip: Choripán is the "starter" of an Argentine asado and a street classic at football matches – the sausage is traditionally cooked over charcoal, and the bread should have a crisp crust.