📝 About This Recipe
A cornerstone of the Argentine asado, the Choripán is the ultimate street-food symphony of smoky, charred sausage and crusty bread. This recipe pairs juicy, grilled chorizo with a vibrant, herbaceous chimichurri that cuts through the richness with its vinegar punch and garlic heat. It is more than just a sandwich; it is a ritual of fire and flavor that captures the soul of Latin American grilling.
🥗 Ingredients
The Sausage & Bread
- 4 pieces Fresh Argentine Chorizo (pork or pork/beef blend, not cured Spanish style)
- 2 large pieces French Baguette or Telera Rolls (cut into 6-inch lengths)
- 2 tablespoons Unsalted Butter (softened, for toasting the bread)
Authentic Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped, no thick stems)
- 4 cloves Fresh Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (high quality)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 1/4 cup Red Wine Vinegar (provides the essential acidity)
- 1/2 cup Extra Virgin Olive Oil (use a fruity, high-quality oil)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Salsa Criolla (Optional Garnish)
- 1/2 cup Red Bell Pepper (finely diced)
- 1/2 cup Small White Onion (finely diced)
- 1 piece Roma Tomato (seeded and finely diced)
👨🍳 Instructions
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1
Prepare the Chimichurri at least 30 minutes before grilling to allow flavors to marry. In a medium bowl, combine the finely chopped parsley, minced garlic, oregano, and chili flakes.
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2
Whisk in the red wine vinegar, then slowly stream in the olive oil while stirring. Season with salt and pepper. Cover and set aside at room temperature.
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3
If making Salsa Criolla, toss the diced peppers, onion, and tomato with a splash of vinegar and oil in a separate bowl; season with salt and set aside.
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4
Preheat your grill to medium-high heat (about 375°F to 400°F). If using charcoal, create a two-zone fire with a hot side and a cooler side.
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5
Prick the chorizos once or twice with a fork to prevent them from bursting under pressure, then place them on the grill over direct heat.
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6
Grill the sausages for 12-15 minutes, turning occasionally, until the casings are browned and crisp, and the internal temperature reaches 160°F.
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7
While the sausages grill, slice your bread lengths in half lengthwise, but don't cut all the way through—leave a 'hinge' on one side.
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8
Lightly butter the inside of the bread. Once the sausages are nearly done, place the bread face-down on the grill for 1-2 minutes until golden and toasted.
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9
Perform the 'mariposa' (butterfly) cut: remove the sausages from the grill, slice them open lengthwise without cutting all the way through, and spread them flat.
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10
Place the butterflied sausages back on the grill, cut-side down, for 1-2 minutes to get a deep, smoky sear on the interior meat.
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11
Assemble the Choripán by placing one butterflied sausage inside each toasted roll.
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12
Generously spoon the Chimichurri sauce over the hot meat so the oil and vinegar soak into the bread. Add Salsa Criolla if desired.
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13
Press the sandwich together slightly to mingle the juices and serve immediately while the bread is crunchy and the meat is sizzling.
💡 Chef's Tips
Never use a food processor for the chimichurri; hand-chopping the parsley ensures a bright, clean flavor rather than a bitter paste. If you can't find Argentine chorizo, use a high-quality bratwurst or a mild Italian sausage (avoid fennel-heavy varieties). Ensure your grill is clean and well-oiled to prevent the sausage casings from sticking and tearing. For the best bread, look for a 'pan francés' style that has a thin, crispy crust and a very airy, light interior.
🍽️ Serving Suggestions
Serve with a glass of robust Argentine Malbec to complement the smoky fats of the pork. A side of classic 'Papas Fritas' (french fries) or a simple green salad provides a nice textural contrast. Pair with an ice-cold pilsner or lager for a casual backyard feel. Offer extra chimichurri on the side for dipping—there is never enough!