Choripan with melted Le Gruyère AOP

3 handfuls of broad-leaved parsley
1 handful of coriander
1 handful of oregano
1 red chili
1 dl red wine vinegar
1 dl olive oil
8t small chorizo sausages (or 4 large ones)
olive oil
200 g Le Gruyère AOP
4 soft hot dog buns


  1. Take the unchopped herbs.
  2. Finely chop all of them.
  3. Finely chop the chili and then fold herbs and chili (to taste) into a bowl of vinegar and oil.


  1. Fry the sausages in a little olive oil.
  2. Grate the Le Gruyère AOP.
  3. Make 4 slits in the buns. Fill them with Le Gruyère AOP and warm them in a hot oven so that the cheese melts. Distribute the sausages into the warm buns and top with chimichurri.
  4. Enjoy immediately.
    If you have extra chimichurri, you can use it on grilled steak or grilled vegetables. Top with grated Le Gruyère AOP for added luxury.

Louisa's Family Cooking

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The Stories of Le Gruyère AOP

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