Quarter the tomatoes, remove the seeds and cut into squares. Finely dice the onion. Combine both in a bowl with all the other ingredients for the pico de Gallo. Let rest in the fridge.
Finely chop parsley and coriander, and combine with the rest of the ingredients for the chimichurri in a small bowl.
Cook the chorizo sausages in a grilling pan for about 6 minutes on medium heat. Remove from the pan, cut them in half lengthways and cook them again for another 2 minutes, with the cut side down.
Cut baguettes first in half, then lengthways, until almost cut through. Spread sour cream on each of the pieces of bread, then place 2 halves of the sausages on top. Garnish with a good amount of pico de gallo and chimichurri sauce.
This website uses cookies to analyse traffic anonymously and to help us provide you with the best experience we can. Our cookie policy provides detailed information about how and when we use cookies. By browsing our website, you are agreeing to the use of cookies. You can configure your internet browser settings to manage your cookies preferences and refuse the use of cookies. AcceptCookie Policy