Argentinian Lincolnshire Sausage Choripan

Prep 10 mins
Cook 20 mins
Serves 4

BBQ season just got better!
Swap your standard dogs for Argentinian Sausage Choripan using Cauldron Vegetarian Lincolnshire Sausages – you’ll never go back, trust us!
This recipe from Twisted is a perfect addition to the BBQ.

Vegetarian Lincolnshire Sausages Find out more


6 Cauldron Vegetarian Lincolnshire Sausages

Salsa Criolla
2 tomatoes, seeded and diced finely
1 small red pepper, diced finely
½ red onion, finely diced
1 clove garlic minced
1 tsp fresh oregano, chopped
1tsp salt
1tsp pepper

1/3 cup chopped fresh parsley
2 garlic cloves, minced
1 tsp oregano
½ tsp chilli flakes
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp salt
6 brioche hot dog buns
2 tbsp softened butter


  1. Mix all of the ingredients for the Salsa Criolla in a bowl and set aside
  2. In another bowl, mix together the chimichurri ingredients and set them aside
  3. Bake the Cauldron Lincolnshire Sausages. Oven cook for 20 minutes in a preheated oven to 200°C/Fan 180°C/Gas 6. For best results brush with a little oil and cook on the middle shelf
  4. Spread the insides of the brioche hot dog buns with butter and toast until golden
  5. Place one Cauldron Lincolnshire sausage in each bun and top with the salsa and the chimichurri
  6. Enjoy!