Choripan

Up next on the never ending quest of Searmarks to grill different varieties of sausage is Argentinian sausage, known as “chorizo” in Spanish. A popular and flavorful type of sausage that is a significant part of Argentine cuisine. When combining this sausage with fresh bread and the condiment of choice, chimichurri you have a delicious sandwich known as Choripan! 

What ingredients are in Choripan?

Argentinian Sausage Sandwich Ingredients

Argentinian chorizo – typically features a mix of ground meats, commonly beef and pork, although other meats like lamb might also be used. The meat is seasoned with various spices, including paprika, garlic, oregano, and cayenne pepper, giving the sausage its distinctive taste and vibrant red color. The spices used can vary regionally and among different chefs.

One notable feature of Argentinian chorizo is that it is usually fresh, meaning it is not cured or dried like some other types of chorizo. It is commonly enjoyed grilled or barbecued, both in urban settings and during traditional Argentine asados (barbecue gatherings). 

Argentinian chorizo is a significant component of Argentine cuisine, and its delicious, savory flavor has contributed to its popularity both within the country and among those who appreciate South American culinary traditions.

Argentinian Chorizo Sandwich

Argentinian chorizo is known for its rich and flavorful profile, with a combination of spices that gives it a distinctive taste. The specific flavors can vary somewhat depending on regional preferences and individual recipes, but some common ingredients include:

1. Paprika: This is a key ingredient that provides color and a smoky, slightly sweet flavor to the chorizo. It’s often what gives the sausage its characteristic red hue.
2. Garlic: Garlic is a staple in chorizo recipes, contributing a savory and aromatic element to the flavor profile.
3. White Wine: Brings some acidity to the fatty sausage.
4. Oregano: Oregano is sometimes included, contributing herbal and slightly bitter notes to the mix.
5. Red Pepper Flakes: Depending on the desired level of spiciness, red pepper flakes may be added to give the Argentinian chorizo a bit of heat.
6. Salt and Pepper: Like most sausages salt and pepper are included to enhance the flavor.

How to grill Argentinian Sausage.

Preheat your gas grill to 400 degrees Fahrenheit. Make sure the grill grates are clean. No one wants to eat dirty sausage. Place the sausage directly over direct medium heat. Keep a close eye on the sausage. Don’t walk away from your grill and get distracted. The fat from the sausage could start dripping down to the flames and cause flare ups. No one wants to eat burnt sausage. If your grill does flare up move the sausage to a cooler section of the grill and continue grilling away from the direct heat until the flare up dies down.

Don’t play with the sausage on the grill. Just turn once during the grilling process. According to the U.S. Department of Agriculture the safe minimum temperature for ground meats such as sausage is 160 degrees Fahrenheit. Once up to temp, take the sausage off and split down the middle. Return to grill for just a little more grill marks.

What is Chimichurri?

Chimichurri – This is the next item needed for Choripan. Chimichurri is an extremely popular South American condiment that originated in Argentina and Uruguay. You will find it typically served as an accompaniment to grilled meats. If you’ve never tried chimichurri it’s well worth the effort to make some yourself.

chimichurri

What you’ll need to make Chimichurri.

1. Fresh parsley
2. Garlic
3. Vinegar
4. Olive oil
5. Oregano
6. Red pepper flakes
7. Salt and pepper

The exact proportions of these ingredients can vary, and there are many regional variations of chimichurri.

Chimichurri is known for its vibrant green color and bold, flavorful taste. It can be used as a marinade for meats, a dipping sauce, or drizzled over grilled dishes just before serving. The combination of fresh herbs and tangy acidity from the vinegar makes it a versatile and delicious condiment.

Your first thought will be save time and pull out the food processor. It’s best to rough chop all of the herbs and garlic with a good knife and cutting board. Using a knife will keep the herbs a nice size and not completely incorporated into the oil and vinegar.

Once you have chopped the herbs and garlic combine them in a mixing bowl with the other ingredients. The mixture will keep for a few days in the fridge.

Bread – Last item when putting together this sandwich is the bread. Choripan is traditionally made with a quality fresh bread such as a French Baguette. You’ll need a type of bread that has a nice crunchy crust with a soft middle to soak up the chimichurri.

How to prepare the Choripan sandwich.

Take a nice quality roll or baguette and slice down the middle. Quality bread is key to this recipe! Add the sliced Argentinian sausage to the bread along with the chimichurri over the top of the sausage. Finish the sandwich off with some chopped tomatoes. Perfection!

Sliced Argentinian Sausage Sandwich

Print Recipe

Choripan

By Drew – Serves: 3

Prep Time: 15 minutes – Cooking Time: 15 minutes

Up next on the never ending quest of Searmarks to grill different varieties of sausage is Argentinian sausage, known as "chorizo" in Spanish, is a popular and flavorful type of sausage that is a significant part of Argentine cuisine. Combining this sausage with fresh bread and chimichurri you have the Choripan Sandwich! 

Ingredients

• 6 links of Argentinian Sausage
• 1 Loaf of Bread
• For Chimichuri
• I Bunch of Fresh Flat Leaf Parsley
• 1 small bunch of fresh oregano
• Salt
• Lemon Juice
• Red WIne Vinegar
• 1/4 Cup Olive Oil
• 2 Garlic Cloves
• Pinch of Red Pepper Flakes

Instructions

1

For the chimichurri.

2

Rough chop with a knife the oregano and parsley.

3

Rough chop the garlic clove.

4

Add the red wine vinegar, olive oil, lemon juice, salt, and red pepper flakes to a mixing bowl along with herbs and garlic.

5

Mix and then put in the refrigerator until time to use.

6

For Argentinian sausage.

7

Heat gas grill to 400 degrees F.

8

Place the sausage over direct heat. Turn sausage occasionally and bring up to 160 degrees Fahrenheit.

9

Once up to temp take off the grill and slice down the middle length wise.

10

Return to the grill for one last quick grill mark.

11

For Choripan.

12

Slice a fresh warm baguette or roll.

13

Place two pieces of sliced sausage in the middle of the bread and then spread chimichurri over the sandwich.

14

Finish with a few diced tomatoes.

15

Enjoy!

Notes

For best results use a nice fresh crusty bread.