Argentinian Choripan

Cook sausages in an oven until cooked through, turning occasionally to get even colouring. Bake baguette for 15 mins in a hot oven set to 180°C, once cooked remove from oven and allow to cool slightly. Meanwhile finely dice red onion and tomatoes and chop coriander, mix together in bowl with a drizzle of lemon oil and a pinch of smoked sea salt, leave to macerate. Cut baguette to just short of the sausage length and slice in half sideways making sure to not cut all the way through so the bread hinges. Add a piece of lettuce, sliced tomatoes and the sausage top with chimichurri and the herb salsa.