Choripán is the quintessential Argentine parrilla sandwich: grilled sausage, crusty bread, and bright, herbaceous chimichurri. Simple, hearty, and perfect to share straight off the grill.
Ingredients
- 4 pieces pork grilling sausage, such as chorizo criollo or plain Toulouse sausage
- 4 pieces individual white buns, such as artisan hot dog buns or half baguettes
- to taste homemade chimichurri sauce
- 1 bunch fresh flat-leaf parsley
- 2 cloves garlic
- 1 tbsp dried oregano
- 1 piece fresh red chili or sweet smoked paprika
- 3 tbsp red wine vinegar
- 8 tbsp extra-virgin olive oil
- 1 pinch fine salt
- 1 pinch ground black pepper
Method
- Prepare the chimichurri by chopping the herbs, garlic, and chili pepper, then mix with the vinegar, oil, salt, and pepper; let rest until the garlic smell becomes less aggressive and the sauce is bright green and glossy.
- Take the sausages out of the refrigerator a little before cooking, then pat them dry; they need a dry surface to sear properly.
- Heat a grill, plancha, or cast-iron skillet over medium-high heat until you feel a distinct heat when holding your hand just above the surface.
- Grill the sausages, turning them regularly, until the casing is browned, lightly blistered, and juices start to bead up.
- Open the buns without splitting them completely, then toast them cut-side down on the grill or in the skillet until hot, golden, and slightly crispy.
- Split the sausages lengthwise without cutting all the way through, then briefly return them cut-side down against the heat to caramelize the inside.
- Place each sausage in a hot bun, drizzle generously with chimichurri, and close slightly so the crumb absorbs the juices.
- Serve immediately, with extra chimichurri on the side to add at the table as desired.
Nutrition
Per serving
- Energy
- 402.6 kcal
- Protein
- 8.54 g
- Carbohydrate
- 13.48 g
- Fat
- 35.08 g
- Fibre
- 0.91 g
- Calcium
- 68.75 mg
- Iron
- 1.48 mg
- Magnesium
- 20.34 mg
