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La Duni Choripan (Argentinean Sausage Popover Sandwich) Recipe

A hearty sandwich with an Argentinean flair, this sausage sandwich recipe features masago cheese, avocado and chorizo sausage on a flaky puff pastry popover; drizzled with an Argentinean chimichurri for added kick.

Recipe courtesy of Executive Chef/Owner Espartaco Borga and Corporate Chef Julia Lopez, La Duni, Dallas, TX.

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Chimichurri (recipe follows)
  • Popovers (recipe follows)
  • 12 (4- to 6-oz.) each Argentinean sausage, grilled, split lengthwise
  • 3 each ripe, Fresh Hass Avocados*, peeled and cut into quarters
  • 3/4 cup mayonnaise
  • 12 (1/2 oz.) thin slices Manchego cheese, 1/2 oz. each
  • 24 slices Roma tomatoes
  • 3 oz. mixed greens
  • Salt and pepper to taste
Chimichurri - Yield: 4 cups, 64 servings
  • 1/4 bunch Italian parsley, leaves and tender stems only, coarsely chopped
  • 1/4 bunch cilantro, leaves and tender stems only, coarsely chopped
  • 1 bunch curly parsley, leaves and tender stems only, coarsely chopped
  • 1 oz. roasted garlic, minced
  • 2 oz. fresh lemon juice
  • 2 oz. fresh lime juice
  • 2 oz. champagne vinegar
  • 1 tsp. oregano, dry, leaf
  • 1 tsp. garlic powder
  • 1/2 tsp. tarragon, dry, leaf
  • 3 each bay leaves, crushed in half
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red chili peppers
  • 1/2 cup olive oil
  • 2 cups grape seed oil
  • 1 oz. roasted red bell pepper, minced
Popovers - Yield: 12 large popovers, 6 cups
  • 6 large eggs
  • 3 cups milk
  • 1 1/2 tsp. seasoned salt
  • 3 cups all purpose flour
  • 3 Tbsp. melted butter, for batter
  • 2 Tbsp. additional butter for pan
Instructions:
  1. Per Order
    Cut the popover in half lengthwise.
  2. Spread the top half of the popover cut side with 1 Tbsp. mayonnaise.
  3. Thinly slice 1/4 of an avocado and place on the bottom half of the popover.
  4. Top this with one hot grilled Argentinean sausage.
  5. Top with 1 Tbsp. Chimichurri.
  6. Top with 2 slices Manchego cheese, then 1/4 oz. mixed greens and 2 slices of Roma tomatoes. Season with salt and pepper to taste.
  7. Close sandwich, skewer and cut in half on a diagonal. Serve immediately.
Chimichurri
  1. Mix together all ingredients except the olive oil and grape seed oil then let rest for 15 minutes.
  2. Gradually whisk in the oils. Refrigerate for at least 2 hours before use.
Popovers
  1. Pre-heat the oven to 450 degrees F.
  2. Place popover pan in the oven for 3 minutes.
  3. In a blender, blend together eggs, milk, and salt. Blend to incorporate air.
  4. Add in flour and melted butter for batter and blend just until smooth.
  5. Remove pan from oven and brush the inside of each of the popover cups with melted butter, about 1/2 teaspoon each. Place them back in the oven for an additional minute or two.
  6. Immediately fill the cups half full with the batter, about 1/2 cup and bake immediately for 20 minutes.
  7. Turn down the oven to 300 degrees F and bake until golden brown and crisp about 20 minutes.
  8. Immediately remove the popovers from the pan. Serve immediately or hold at room temperature and re-heat later.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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