Choripan Argentina – Grilled 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. Forget the hot dog. This is what you want to grill.
I’ve been grilling out like a wild man this summer and I am freaking LOVING IT! It’s what the great weather is all about for me, sitting outside in the warmth, cooking some great food in the smoker or on the sizzling grill grates.
Just chilling and grilling.
Everyone talks about grilling steaks or grilling burgers or even grilling up hot dogs, but I’m here to make a case for grilling sausage. OH YEAH!
Patty LOVES a good grilled sausage, and she typically chooses sausage over steak when I ask for her preference. We both greatly enjoy spicy Italian sausages and our own homemade sausages, but this particular recipe is TOPS when it comes to flavor and satisfaction.
We’re talking CHORIZO here, and it’s phenomenal. The actual recipe I’m making has a very specific name – “Choripán Argentina”, and it is one you’re sure to want to know.
What is Choripan?
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 is 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.
I LOVE chorizo.
Let’s talk about how to make it, shall we?
Choripan Ingredients Needed
- 6 chorizo sausages – Use something more like Spanish style chorizo sausage, not Mexican style, which will crumble
- 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 flakes
- 1 teaspoon minced fresh oregano
- Salt and pepper to taste
- FOR SERVING
- Lightly toasted buns or baguettes
How to Make Grilled Chorizo (Choripán Argentina) – The Recipe Method
First, get your grill going. Heat one side to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.
Set the chorizo sausages on the cooler side of the grill and let them cook for about 20 minutes, turning occasionally, until they are mostly cooked through.
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 degrees F.
While the sausages are cooking, make your salsa by combining all the salsa ingredients in a large bowl. Toss them and set aside.
For the chimichurri sauce, add all of those ingredients to a separate bowl and whisk them together. Adjust for salt if you’d like.
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!
Recipe Tips and Notes
- Grilling the Sausages. Choripan 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.
- 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.
- Skip the Hot Dogs. I know you love hot dogs, but give these a try the next time you’re grilling. You’re bound to fall in love with these wonderful grilled chorizo sausages. They’re so good!
Patty’s Perspective
There’s nothing better than a hot summer day with a cold beer and some sausage sizzling on the grill. Mike took this dish to an awesome level with amazing chorizo topped with two wonderful sauces. YAY for Summer!
Check Out Some of My Other Popular Grilled Sausage Recipes
- Bacon Wrapped Beer Brats with Spicy Habanero Sauce
- Grilled Beer Brats with Homemade Beer Cheese
- The Ultimate Nacho Cheese Dog Recipe
- Sausage and Peppers
Try Some of My Other Popular Grilling Recipes
- Grilled Steakhouse Burgers
- Grilled Marinated London Broil
- Grilled Harissa Chicken Legs
- Crispy Grilled Ghost Pepper Wings
- Cuban Sandwich
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 (Choripan Argentina) with Chimichurri and Salsa Criolla - Recipe
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.
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