When I relocated to Buenos Aires, Argentina, one of the first meals I had was the choripan.
It’s a word that breaks down into chorizo (“sausage”) and pan (“bread”). You could say it’s the Argentine version of the hot dog.
After just one bite, I fell in love immediately.
It was such a simple meal – chorizo sandwiched in a French baguette, and slathered on top with chimichurri, a sauce that has now become one of my favorites.
I make it at home on close to a weekly basis!
I love that the sauce is spicy, sour, savory, and sweet all at once. It literally makes my taste buds sing!
It’s a great condiment to liven up your typical sandwich, like a burger. Spread on this choripan in particular, it creates a totally delightful meal.
To make this dish, start by roasting the sausages in the oven until they are cooked, making sure to flip them over halfway through cooking. Prepare the sauce by combining the ingredients, and then let it sit for half an hour for the flavors to develop.
Once the meat is ready, slice the sausages in half lengthwise, serve with the baguettes, and pour on the sauce!
Is your mouth watering yet? Let’s head right to the recipe!
|4 servings||15 minutes|
This Argentine choripan with chimichurri has flavors that will blow your taste buds away. Spicy, sour, savory, and sweet, get the recipe now on Foodal.
- 1 tablespoon pure olive oil for coating the baking sheet
- 4 chorizo sausages
- 8 10-inch-long baguettes sliced in half lengthwise
- 3 large garlic cloves minced
- 2 shallots minced
- 1/4 cup fresh parsley leaves chopped very finely
- 1/4 cup fresh oregano leaves chopped very finely
- 2 red chilies seeds removed and sliced very thinly
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- Preheat oven to 375°F. Prepare a baking sheet by lightly coating it with 1 tablespoon olive oil.
- Place the chorizos on the prepared baking sheet and roast for about 30 minutes, flipping over halfway through cooking.
- While the sausages are cooking, prepare the chimichurri. Combine the garlic, shallots, parsley, oregano, chilies, apple cider vinegar, extra virgin olive oil, and salt in a large bowl. Mix well to combine. Let it sit for about 30 minutes before serving.
- When the chorizos are ready, slice them into half lengthwise. Serve the chorizos with the sliced baguettes and chimichurri sauce.
Cooking by the Numbers…
Step 1 – Set out Your Ingredients
Begin by preheating your oven to 375°F. Lightly coat a large baking sheet with a thin layer of olive oil.
Set out the chorizos, baguettes, garlic, shallots, parsley, oregano, and chilies. Measure out the apple cider vinegar, extra virgin olive oil, and salt required.
Step 2 – Cook the Sausages
Place the chorizos on the prepared baking sheet and let them roast for about 30 minutes, making sure to flip them over halfway through cooking.
Step 3 – Prepare the Chimichurri
While the meat is roasting, let’s make the sauce.
In a large bowl, combine the minced garlic, shallots, parsley, and oregano. Add the apple cider vinegar, olive oil, and salt.
Mix the ingredients thoroughly to ensure they are evenly distributed. Let the sauce sit for 30 minutes for the flavors to develop.
Step 4 – Slice and Serve
Once the chorizos are ready, slice each in half lengthwise with a sharp knife. Serve them with the baguettes and plenty of chimichurri, and enjoy!
The Argentine Version of the Hot Dog
If you love hot dogs, then you’ll enjoy the Argentine version, also known as choripan.
Made with spicy chorizo instead of the common sausage, and slathered in a generous helping of tasty, flavorful chimichurri, this is definitely going to taste much better (at least in my opinion) than the common hot dog!
Looking for more Argentine recipes? Check out my warm and hearty vegetarian lentil stew.
And be sure to check out our article with other wild and crazy ideas to flavor your favorite sausage sandwich.
Have you eaten choripan before? What do you think of it? Let us know in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.
13 thoughts on “Argentine Choripan with Chimichurri”
Those sausages look awesome!
Hey Ben! You should try making choripan one day! I’m sure you’ll love it!
I love chimichurri, and use it on as many things as I can, but I’ve never put it on a hot dog or sausage. Since you’ve twisted my arm, I think I’m going to fire up the grill and give it a try.
Hi Jeff! Go and put chimichurri on sausages! Fire up the grill this summer and give it a try! Then come back here and let us know what you think!
Wow I never knew of a sandwich quite like this – the flavors sound amazing, can’t wait to try it. Thanks for sharing! (Oh, and yes probably anything is better than a traditional hot dog! ????)
Jessica! Agreed! Almost anything is better than the traditional hotdog! If you do try this, let us know how you like it!
This looks soooooo good! I really want to try this! I love the idea of having a savory and spicy sausage with a chimichurri sauce to break through the flavors. Pinned girlfriend!
Yay! I’m thinking you’ll love it as well! Try it and then let me know how it goes! Have a great weekend!
Hi, I’m sure you know this, since your post was from 2017, but I was wondering what kind of sausage this is, since chorizo just means “sausage” in Spanish. Is there a specific type of chorizo that they are using? I know that here in the States, chorizo refers to a mexican spicy sausage, but in my native Panama or Spain, chorizo could refer to breakfast sausage or bratwurst.
Argentinian chorizo is usually a savory pork sausage with red pepper and garlic, more similar to bratwurst or Mexican chorizo than it is to breakfast sausage.
Be sure to use Argentinian chorizo rather than the Mexican version. They are very different. I have found them online. Don’t know if I’m allowed to post the link to them. You will be able to tell the difference though.