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Choripan con Chimichurri

In Argentina, the street food of choice is the choripan, a bread roll filled with a split, grilled sausage and slathered in the nation’s salsa of choice – a tangy chimichurri. The dense French style rolls absorb the flavorful sausage juices and garlicky goodness of the chimichurri. Only too quickly do you realize that you gobbled it down and now need to order another one!

We'll save you the airfare to Buenos Aires by sharing our recipe of the home version of a choripan. Frightfully easy to make, we think these would be excellent for a snowy game day living room football feast or a take along for an autumn picnic.

You can also make choripan over the grill, if you are planning to barbecue. Simply split the bread rolls and sausages in half, and grill them face side down until they are perfectly crispy. Onions are can be fire grilled as well but make sure to brush the onions with vegetable oil or chimichurri before you place them on the fire.

The chorizo or sausage needed for an authentic choripan is a fresh, cased sausage, called chorizo criollo, chorizo parillero, or grilling sausage. Usually chorizo criollo isn’t smoked or dried, but is most similar to a freshly made Italian sausage or bratwurst that we see frequently at the grocery store here in the U.S. If you can’t find a freshly made sausage, you can always opt for Polish sausage, or even a spicy Andouille sausage.

What is most distinctive about the choripan is the chimichurri sauce, which can be found prepared and jarred in some gourmet supermarkets. Making chimichurri is a snap, but sometimes the jarred variety helps shorten your prep time, and increases your time around the table with friends.

Choripan con Chimichurri 

  • 8 frozen heat and serve sourdough dinner rolls
  • 2 tablespoons olive oil
  • 4 ounces onion, thinly sliced
  • 6 ounces of your favorite sausage (we used spicy Andouille, but Polish, or Italian or Bratwurst work also)
  • 1 12 ounce jar prepared Argentinian chimichurri sauce 

Get the full recipe.

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