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.
- 6 Logan's Mild Argentine Chorizo sausages
- Lightly toasted buns
- 1 jalapeno finely chopped
- ½ small white onion minced
- 3 garlic cloves minced
- 1/4 cup minced fresh cilantro
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 small red bell pepper finely chopped
- ½ small white onion finely chopped
- 1 small tomato chopped
- 1 clove garlic minced
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon minced fresh oregano
- Salt and pepper to taste
For the Chimichurri
For the 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.