Choripán: Grilled Argentine Chorizo with Chimichurri
First of all, what is Choripán? Choripán is an extremely popular South American streetfood with origins in Argentina, the name coming from it's main two components: Chorizo and Pan, or bread in English. The type of bread used is usually crispy, like a baguette. Choripán is also typically topped with chimichurri, which adds a nice pop of freshness and zest to the dish.
This recipe is a quick and easy alternative to hot dogs or burgers, and it's been my new go-to on the grill this summer after discovering Logan's Mild Argentine Chorizo. Before I found this brand, it was almost impossible to find authentic Argentine Chorizo in the States. But Logan's fresh, quality sausage has been a game-changer, and it also has no artificial ingredients! Their Mild Argentine Chorizo is absolutely perfect for this Choripán recipe. Juicy, flavorful sausage on the grill... I can't think of a better way to spend a summer evening.
Choripán: Grilled Argentine Chorizo with Chimichurri and Salsa Criolla
A popular street food in South America, Choripan is grilled chorizo served on crusty bread. This recipe tops it with a homemade chimichurri and fresh and vibrant salsa criolla.
Heat one side of your grill to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.
Set the sausages on the cooler side of the grill and let cook about 20 minutes, turning occasionally, until they are mostly cooked through.
Set them onto the hot side of the grill and cook them another 4-5 minutes per side, until they are nicely browned. The internal temperature should be 150 degrees F.
While the sausages are cooking, make your salsa by combining all the salsa ingredients in a medium-sized bowl. Toss and set aside.
Add the chimichurri ingredients to a separate bowl and whisk together. Adjust for salt if you’d like.
Serve the sausage on toasted buns and top with salsa and chimichurri.
