ChoriPan: South American Hotdogs

ChoriPan has been around in my family for literal centuries. It is a simple, rural, culturally rich dish that can be prepared very quickly and is very difficult to do wrong. Ingredients you will need: Chorizo (any kind of sausage that isnt generic hotdogs) my personal favorites are HEB's bratwurst and jalapeno chicken links, and then arguably the most important part, Bread. large French baguette is the best. a charcoal grill is the best for this and one must learn how to appropriately stoke a good fire before they can consider putting the chorizo on. Heat the charcoal appropriately and then put the chicken chorizo on first, followed shortly by the bratwurst. this will allow time for family and friends to get drinks and greet each other before the food actually starts rolling out. once the sausages start to turn color and sweat, flip them over gently and rearrange their positions on the grill to make sure each Chorizo gets the appropriate amount of heat. they will eventually begin to darken and once they seem to be lightly singed on the outside, take them off and let the dying embers of the fire cook the bread. not for too long otherwise the bread will burn but lightly toasted gives it a wonderful smoky flavor. final step is cutting the sausage in half and butterflying it and then cutting the baguette to look like a European hot dog bun. Many Argentines enjoy Chimi-Churri sauce with it but it is optional. ketchup and mustard usually do the trick. red wine or dark beer go really well with this. Chori-Pan, which directly translates to "sausage bread", is usually an Hors-D'eouvres to keep people happy before the main courses but I have eaten it as a meal many times before. To me it is one of the staples of a well organized family reunion.