Grilling & BBQ

Choripán

Experience the soul of South American street food with this smoky, savory Choripán. Perfectly grilled pork sausages are nestled into crusty rolls and smothered in a vibrant, garlicky chimichurri sauce for an explosion of flavor in every bite.

Prep

20m

Cook

15m

Serves

Calories

620kcal

Qty	Ingredient
4 links 450 g	Fresh Argentine Chorizo (pork sausages)
4 units 4 units	French-style crusty rolls or Baguette
1 cup 60 g	Fresh Flat-Leaf Parsley, finely chopped
0.5 cup 120 ml	Extra Virgin Olive Oil
0.25 cup 60 ml	Red Wine Vinegar
3 cloves 3 cloves	Garlic cloves, minced
1 tsp 2 g	Dried Oregano
0.5 tsp 1 g	Red Pepper Flakes
to taste N/A 0 N/A	Kosher Salt and Black Pepper

2 Method

Step 1. Prepare the chimichurri sauce by combining the chopped parsley, minced garlic, dried oregano, red pepper flakes, red wine vinegar, and olive oil in a bowl. Season with salt and pepper, stir well, and let it sit for at least 30 minutes at room temperature to allow flavors to meld.

Step 2. Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals have a light coating of ash.

Step 3. Place the chorizo sausages on the grill. Cook for about 10-12 minutes, turning frequently to ensure even browning and to prevent the casing from bursting.

Step 4. Once the sausages are almost cooked through, remove them briefly to a cutting board. Slice them lengthwise (butterfly style) without cutting all the way through so they open like a book.

Step 5. Place the butterflied sausages back on the grill, cut-side down, for 2-3 minutes until charred and crispy. At the same time, place the sliced bread rolls on the grill to lightly toast them.

Step 6. Assemble the sandwich by placing one butterflied chorizo onto each toasted roll. Generously spoon the chimichurri sauce over the meat and serve immediately.

·
Always butterfly the chorizo at the end of grilling to get those crispy edges that hold the sauce better.
·
Do not use a food processor for the chimichurri; hand-chopping the parsley ensures the correct texture and prevents the sauce from becoming a bitter paste.
·
If you cannot find Argentine chorizo, look for a high-quality fresh (raw) pork sausage with mild spices.
·
Make the chimichurri a day in advance for the best flavor profile.

? FAQ

What kind of bread is best for Choripán?

A crusty roll like a French baguette or 'pan francés' is ideal because it holds up to the juices of the sausage without getting soggy.

Can I make this on a stovetop?

Yes, a cast-iron grill pan or a heavy skillet works perfectly. Cook over medium heat to ensure the pork is cooked through without burning the outside.

Is Choripán spicy?

The sausage itself is usually savory and herbal rather than hot. The spice level is controlled by how many red pepper flakes you add to your chimichurri.

How long does chimichurri last?

Fresh chimichurri can be refrigerated for up to 5 days, though the parsley will lose its vibrant green color after the first 24 hours.