What is the Bratwurstinator? The American Choripan?
The “Choripan” is the Venezuelan
preferred Hot Dog. The bun will be more like an 8in to 10in long piece of a
white bread called “Canilla” -a descendant of the French Baggett- and will be
stuffed with Venezuelan Chorizos; a meaty sausage usually made with pork and
seasoned with herbs. Most important, and
this is what makes the Choripan, a choripan, I that it goes with the barbecue
or Parrilla or Asado, usually as an appetizer. But Asado without a choripan, it
is kind of…. Half the experience!
In most Latin American countries,
we have our own peculiar version of Choripanes. The truth is that most of the recipes
are just those to close ingredients, the Chorizo and the Pan, just as the hot
dog link plus bun.
Of course, It is not our intention
to square the Choripan as if it were exclusively from Venezuela, because
Argentina, Chile, Uruguay and Brazil have a huge culture for Asados, and therefore
Choripanes; they all elevate the Chorizo and the Bread.
But in Venezuela. Well, Venezuela
just elevated the concept, provided it with a new packaging and although it
does remain the same idea, we just super load the Choripan, refining the technic of preparing it, holding it together and eating it. Over decades, we
have mastered that technique, and we are now ready to share it with the World.
It is perfect for Barbecues,
parties, and of course, as any other an upscale ultra-loaded hot dog, one of
the staples you’ll just find in the most crowded street carts you’ll see in
many corners of Venezuela’s largest cities. The Choripan in Venezuela is
exclusive for the pro, and being a pro in street food, here is some ideas for
your 4th of July barbecue celebration.
American Choripan. The Bratwurstinator Recipe
Cuban bread
or Midnight bread
|
Bratwurst
|
Potato
sticks
|
Avocado
|
Grilled or Chopped
onions
|
Green and
red bell pepper
|
Pickle peppers
|
Shredded
cheese
|
Parmesan
cheese
|
Sauces of
your taste, to taste until soaked.
|
How to prepare a Choripan?
The Chorizo or Brat has to be
grilled and very well cooked. It is a barbecue, so you have to cook it on the
grill, it is a must do.
Bread: the one resembles the most
to Canilla, would be a French Baggett because of its density and crust. Nevertheless, since it does not play good with
sauces and moist fillings, and its girth would not be enough to hold the
ultimate Bratwurstinator. Therefore, our
pick would be Cuban Bread or Midnight Bread, since it would allow you to have
enough space to get the 1.5 lb American Choripan: the Bratwurstinator.
Once we are settled with the Bread
and Brat, please open your fridge and start pouring sauces you like, and of
course, start mastering the preparation, handling and devouring processes of
this mega hot dog.
What are we looking for in the Choripan?
We need to reach to the point that we have a puzzled patron who should really think about
his next bite so the Choripan does not loose any of its topings.
We of course need a bread that holds all 1.5Lb of toppings we are
adding to the super-sized hot dog.
Tricks and
tips for an cyborg Choripan.
- Don’t over toast the bread.
- Use some shredded cheese as first topping so heat from the brat and other warms ingredients melts it.
- Add sauces in layers.
- You could cut the Brat in halves, specially if kids are going to have a piece.
- Play with cold and warm toppings, ea.: warm caramelized onions and cold sauerkraut.
- Always the Parmesan cheese on top
- If you want the Maracucho version, pour extra sauce until spilled around and if desired add a sunny side egg on top.
Hasta la vista Baby! and Happy Fourth of July!
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