Choripán at Home: Juicy Sausage, Fast Chimichurri
Choripán is a classic Argentine grilled chorizo sandwich on a crusty roll, finished with bright, garlicky chimichurri.
Equipment
- Grill
- Cast-Iron Skillet
- Medium Bowl
- Whisk
- Instant-read thermometer
Ingredients
Choripán
- 4 fresh Argentine-style chorizo sausages raw and uncured; about 3–4 oz (85–115 g) each
- 4 crusty 6-inch rolls about 15 cm; mini baguette, bolillo, or hero rolls
- neutral oil optional, for the pan or grill grates
Chimichurri
- 1/2 cup flat-leaf parsley finely chopped
- 1 tbsp fresh oregano finely chopped; or 1 tsp dried
- 3-4 cloves garlic finely minced
- 2 tbsp red or white onion or shallot minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 tsp red pepper flakes adjust to taste
- 3/4 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1-2 tbsp water as needed to loosen
Quick Salsa Criolla
- 1/2 small white onion finely diced (optional)
- 1/2 red bell pepper finely diced (optional)
- 1 small tomato seeded and diced (optional)
- 2 tbsp red wine vinegar (optional)
- 2 tbsp olive oil (optional)
- kosher salt pinch, optional
- black pepper pinch, optional
Instructions
- Make the chimichurri: combine parsley, oregano, garlic, and onion; whisk in red wine vinegar, salt, black pepper, red pepper flakes, and olive oil. Add 1–2 tablespoons water as needed to loosen, then taste and adjust.
- Let the chimichurri rest at room temperature for 20–30 minutes while you cook the sausages.
- If using salsa criolla, stir together diced onion, bell pepper, tomato, vinegar, olive oil, salt, and pepper; let it sit 15–30 minutes.
- Prepare the heat: preheat a grill to medium-high (about 450–500°F / 230–260°C) and oil the grates, or heat a cast-iron skillet over medium heat for 3–4 minutes and add a thin film of oil.
- Grill or sear the sausages whole, turning occasionally, until browned and cooked through, about 9–12 minutes (or 10–12 minutes on the stovetop). An instant-read thermometer should read 160°F / 71°C. Rest 2–3 minutes.
- Split the rolls (leave a hinge) and toast cut sides on the grill or in the skillet until lightly golden, 1–2 minutes.
- Optional: butterfly each cooked sausage by slicing lengthwise almost through and opening like a book.
- Assemble: place a sausage in each roll, spoon 1–2 tablespoons chimichurri over the meat, add salsa criolla if using, and serve hot with extra chimichurri on the side.
Nutrition
Calories: 620kcalCarbohydrates: 41gProtein: 21gFat: 42gSaturated Fat: 12gCholesterol: 70mgSodium: 1550mgPotassium: 350mgFiber: 2.5gSugar: 3.5gVitamin A: 2000IUVitamin C: 12mgCalcium: 80mgIron: 3.2mg
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