Daisy Martinez’s traditional sausage dish

Prepare the salsa for your choripan by mixing the avocado, onion, garlic, tomato, parsley, jalapeno, lime juice, olive oil, and seasoning. Place in refrigerator while you grill your sausages.

Grill your sausages on your grill, away from direct flame. Open the rolls just before your sausages are ready, and place on the grill to toast up.

When your sausages are ready, slice open lengthwise and lay flat on your open roll. Divide the avo-salsa among the rolls.

Steam the vegetables separately until soft. Toss the cooked potatoes, turnips, carrots, string beans and peas together in a bowl and season with salt. Fold in the mayonnaise (see recipe below) and turn out to a romaine leaf-lined platter. Garnish with the cubed, cooked beets.

Mayonnaise: Combine the yolk. mustard and salt in a mixing bowl and whisk to mix well. Drop by drop, add the oil until the mayonnaise starts to emulsify. Whisk in the remaining oil in a thin stream. Add your lemon juice, check for salt and pepper.