Traditional Argentine Dishes
Prepare Argentine Choripan with Chimichurri, an Argentine classic
An Argentine classic from the grill with golden criollo sausage, lightly toasted bread, and fresh chimichurri made from garlic, parsley, oregano, ground chili, oil, and vinegar.
This choripan brings together few ingredients and a lot of flavor: the sausage is cooked over medium heat, the bread is toasted, and it's finished with a rested chimichurri so its aromas can integrate.
01
Ingredients
Have everything ready before you begin.
- ✓4 fresh criollo sausages of approximately 120 g each
- ✓4 baguette-type breads or choripan breads
- ✓2 cloves of garlic finely chopped
- ✓4 tablespoons of fresh parsley chopped
- ✓1 tablespoon of dried oregano
- ✓1 teaspoon of ground chili
- ✓4 tablespoons of olive oil
- ✓2 tablespoons of red wine vinegar
- ✓1/2 teaspoon of salt
- ✓1/4 teaspoon of black pepper
- ✓1 tablespoon of lukewarm water
02
Step-by-step method
- 01
Prepare the chimichurri
Place the garlic, parsley, oregano, ground chili, salt, and pepper in a bowl. Add the olive oil, red wine vinegar, and lukewarm water.
- 02
Mix the sauce
Stir until the herbs are well coated and let the chimichurri rest for at least 15 minutes so its flavors can integrate.
- 03
Heat the grill
Heat a grill, griddle, or heavy skillet over medium heat. Do not add oil, as the sausage will release its own fat.
- 04
Cook the sausages
Place the four sausages on the hot surface and cook for about 15 to 20 minutes, turning them every few minutes to brown them evenly. Avoid piercing them to preserve their juices.
- 05
Check the cooking
Check that they are firm, juicy, and fully cooked in the center. If using a kitchen thermometer, look for an internal temperature of at least 71 °C. Carefully remove any excess fat that accumulates.
- 06
Toast the bread
When the sausages are almost ready, open the breads on one side without separating them completely. Toast the inside for one or two minutes, without hardening them.
- 07
Let the sausages rest
Remove the sausages from the heat and let them rest for two minutes so their juices can redistribute.
- 08
Make the butterfly cut
Serve them whole or cut them lengthwise without dividing them completely. Open them carefully to increase the browned surface and facilitate the distribution of the chimichurri.
- 09
Assemble the choripanes
Place each sausage inside a toasted bread and add one or two tablespoons of chimichurri on top. Stir the sauce beforehand if it has separated.
- 10
Serve immediately
Serve the choripanes hot, while the bread retains its toast. You can offer more chimichurri on the side.
- Cook the sausages over medium heat so they brown without burning and are well cooked inside.
- Do not pierce the sausages during cooking to preserve their juices.
- Let the chimichurri rest for at least 15 minutes before serving it.
- Lightly toast the bread to achieve a better texture contrast.
- For a milder chimichurri, reduce the ground chili; for a more intense one, you can slightly increase it without hiding the flavor of the sausage.
- The chimichurri can be prepared a few hours in advance and kept refrigerated in a covered container. Let it sit at room temperature for a few minutes and stir before using it.
- If you can't find choripan bread, use a baguette-type bread, a marraqueta, or any firm-crumb, elongated bread roll.