A popular street food in South America, Choripán is grilled chorizo served on crusty bread. This recipe tops it with a homemade chimichurri and fresh and vibrant salsa criolla. Forget the hot dog - this is what you want to grill all summer long!
Choripán Argentino
Looking to level up your grilling game? Start with sausage. It cooks quickly, delivers big flavor, and tastes incredible when paired with fresh, vibrant toppings.
This Choripán Argentina brings together smoky grilled chorizo, addictive chimichurri, and crisp salsa criolla for a sandwich that will be an instant hit at any cookout.
This recipe has been thoroughly tested on the grill again and again to guarantee flavor, texture, and technique you can rely on. It's Mike guaranteed!
What is Choripán?
Choripán is a popular street food in Argentina, particularly Buenos Aires. Its name derives from its components – Chorizo and bread (pan), the bread is typically some sort of crusty bread, such as a baguette, much like a chorizo hot dog or chorizo sandwich.
It's very popular in Chile, Argentina, Uruguay and Perú. Choripán is typically served with chimichurri, though I’ve added another crisp and spicy element with Argentinian salsa criolla, which I know you will love. Your zest factor may change based on the brand of chorizo you purchase.
It may not be popular yet here as the American hot dog, but as a spicy food loving chilehead, it certainly has a place on MY list. I'm sure it will for you, too. I mean, chorizo! Yeah! It's a South American specialty.
Ingredients Needed
- Chorizo sausages - Use something more like Spanish style chorizo sausage, not Mexican style, which will crumble.
For the chimichurri:
- Jalapeño
- White onion
- Garlic
- Fresh cilantro
- Fresh flat-leaf parsley
- Fresh oregano
- Red wine vinegar
- Olive oil
- Salt
For the salsa criolla:
- Red bell pepper
- White onion
- Tomato
- Garlic
- Olive oil
- Red wine vinegar
- Crushed red pepper flakes
- Fresh oregano
- Salt and pepper
How to Make Grilled Chorizo (Choripán Argentina) - The Recipe Method
Prepare your grill. Heat one side to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.
Cook the chorizo sausages on the cool side. Place the sausages on the cooler side of the grill and let them cook for about 20 minutes, turning occasionally, until they are mostly cooked through.
Cook them on the hot side. Next, 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°F.
Make the salsa. Make your salsa by combining all the salsa ingredients in a large bowl. Toss them and set aside. This is great to do while the sausages are cooking.
Make the chimichurri sauce. Simply add all of those ingredients to a separate bowl and whisk them together. Adjust for salt if you’d like.
Serve and enjoy! Serve up the grilled chorizo sausages on toasted buns and top with salsa and chimichurri. It is so good topped with chimichurri, and even better with the salsa criolla!
Go to town! Start chowing!
Storage
Choripán is best enjoyed fresh, especially once the sausage is topped with chimichurri and salsa criolla - the bread will soften quickly. If you’re planning ahead, store the components separately:
- Grilled chorizo: Refrigerate in an airtight container for 3-4 days. Reheat gently on the grill, in a skillet, or in the air fryer.
- Chimichurri: Keeps 4-5 days in the fridge. The flavor actually improves as it sits.
- Salsa criolla: Best within 1-2 days while the vegetables stay crisp.
Assemble the sandwiches right before serving for the best texture.
Recipe Tips & Notes
- Grill the sausages. Choripán is best grilled outdoors, though an indoor grill is fine if the weather is not on your side. You can also sear them up in a grill pan.
- Don't skip the salsa criolla! Salsa criolla is an Argentinian specialty and I highly encourage you to give it a try. Sometimes I like to add in some fresh lime juice for a nice citrus pop.
Check Out Some of My Other Popular Grilled Sausage Recipes
Try Some of My Other Popular Grilling Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Grilled Chorizo Recipe (Argentinian Choripán)
Ingredients
- 6 chorizo sausages
FOR THE CHIMICHURRI
- 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
FOR THE SALSA CRIOLA
- 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 SERVING
- Lightly toasted buns
Instructions
- 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.
Notes
Nutrition Information
NOTE: This recipe was updated on 11/15/25 to include new information. It was originally published on 7/25/18.
Ray C. says
Sourced some Argentine chorizos from WF and went all in with your fresh Chimichurri and Salsa Criolla recipes. Ended up using take & bake torta rolls.
What a great combination of flavors! Paired this with some German dunkel beers for a Sunday treat.
Pablo Kalnay says
One suggestion, when the chorizo is almost done, cut it in half lengthwise (not completely, let the two halves stick together), finish grilling it a little bit and then serve, it makes it easier to put the chimichurri or salsa criolla on top
Michael Hultquist - Chili Pepper Madness says
Very nice! A lot of sausage and hot dog joints in the Chicago area serve up their sausages this very way.