Chorizo Toad in the Hole

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

When Nicole and I travelled in Argentina, we expected plenty of beef and, while we enjoyed several good steaks, we were more struck by the local grilled chorizo, stuffed into cheap white rolls, flogged on every corner. If New York has hot dogs and South Africa, the boerie roll, Argentina’s national street food is choripan. I’ve always been into cured chorizo sliced into a charcuterie platter or occasionally used as a flavouring agent for mussels or a pasta sauce. The memory of Argentina’s c