These sandwiches inspired by Argentinio, known as Choripan, They are a classic street food: a juicy grilled spicy sausage on a fresh and crunchy sandwich drenched in a light and herbaceous sauce. Such a simple combination of ingredients, yet with the right mix of ingredients, much more than a simple sandwich.
The choripan consists of two main components: the chori and the pan. Take it, choripán.the chori: chorizo, spicy sausage, typically seasoned with smoked paprika, garlic, salt and a pinch of spice. Paprika is what leaves that orange color signed in the pan while the fat makes the sausage. It is better to use fresh chorizo for classic flavors and pre-cotted / pre-cured sausages. Take a look at the butcher counter and request a good chorizo.
The pan: crunchy bread, like a loaf of French bread, cut the center.
What is the choripan?
Traditionally, the choripan can be found in the South American countries, a firm point, just like the hot dog of every summer barbecue in the north. In this case, however, the flavors are much more than a simple Frank.
It starts with spicy sausage, known as chorizo, grilled and placed inside a crunchy bread and then seasoned with fresh ingredients with a chopped chimichurri chimichurri or red chimichurri.
Like the hot dog, the choripan is a fixed point of the trolley, at most ASADOS (aka, barbecue), large games, tails and any other random motif to turn on a grid.
And just like the hot dog, each region has its own version of what it should – or should not – be at the top.
But, for today, let’s go with a classic version to level up your next sandwich with grilled sausage.
Choripani ingredients
For Chimichurri
- Fresh cloves of garlic
- Red onions
- Oregano
- Parsley
- Canola oil
- Olive oil (extra virgin olive oil is the best)
- Vinegar
- Salt
- Pepper bows
Do you want other ways to use Chimichurri? Try it on eggs, meatballs, electric bowls and even abundant cuts like Picanha. It’s one of those sauces you put on everything after a while.
For the choripan
- Fresh chorizo
- French bread or French baguette
- Mayonnaise
- Tomatoes
- Rocket
How to do the choripan
Create Chimichurri
- Use a food processor to mix all your ingredients. Add the garlic and onion first.
- Once chopped, add oregano and parsley and pulsates sometimes.
- Remove the mixture and put in a small bowl.
- Mix your Canola oil, olive oil, vinegar, salt and chilli pepper.
- Enjoy!
Choripan
- Just like any good sandwich with grilled sausage, having the condiments prepared in advance mitigates any useless step for when you are ready to grill.
- After heating the coal (or gas grid over medium-high-high heat 340 at 400 degrees) set for the indirect grill, grill the sausages until an internal temperature of 160 degrees F are cooked, according to the USDA.
Assemble sandwich
- Slice the bread in portions also to adapt to sausages and toast them, if desired. Toast on the grill or toaster.
- Spread Mayo evenly inside the bread.
- Add the rocket if you wish.
- Place the cooked sausages inside each sandwich.
- Top with a spoon (or two) or chimichurri and chopped tomatoes.
- Serve hot sandwiches!
Tips for recipes of carnivorous experts as a girl
Divide the sausages in the middle.
- Before cooking the sausages, cut them along the center to prevent them from dividing and snatching the grid while heating.
Use fresh herbs.
- Fresh herbs are the key to a good chimichurri. The use of dry herbs will not work as a substitute in this recipe.
Make Chimichurri in advance.
- Making the sauce in advance will ensure that the flavors instill in oils and will make a kind of marinade. Several hours during the night they should make makeup.
Retains the chimichurri sauce in an airtight container.
- Make sure that the container you use is sealed and stored for about a week before a new batch should be made.
Let the sauce arrive at room temperature.
- When it is ready for use, spoonful of sauce in a bowl and let it come to room temperature before adding it to meat, bread or vegetables.
Leftovers and heating
Heats only the sausages you want to enjoy that day, keep the other raws until they have to be eaten. If you cook too many, keep the sausages in an aluminum sheet or an air sealing container in the refrigerator for a couple of days. Heated on the grid in the same way or hot in the microwave for convenience.
What to serve with this delicious recipe
Each sandwich is served well with one side of crunchy beef leafy fries. Easy Arroz with chicken, smoked corn on the cob, hempanadas and also fried air taquitos are large sides!
Frequent questions about the recipe
A hot dog sandwich will be fine to serve these delicacies of sausage, but French sandwiches give a better crisis. If you use a hot sandwich, toast for more flavor. But this is an area without judgment for sandwiches, so it brings any ship you have.
More delicious recipes of Latin inspiration
This simple meal is a delicacy in Buenos Aires and all over the world. Enjoy the chorizo sausage and the fantastic sandwich bread inside this choripan recipe. If you tried it, be sure to evaluate the recipe and release a comment below, let us know what you think.
You savor the authentic flavors of the grilled choripan with this easy to follow recipe. With perfectly cooking sausages, assembling the maximum Sandwich of Argentine street food, complete with appetizing times.
Prevent the screen from going to sleep
For silver chimichurri
Create Chimichurri
Using a food processor, pulsates the garlic and onion until it grinds.
Add the oregano and parsley and button 5 to 7 times.
Remove from the stand and transfer to a bowl.
Mix the Canola oil, olive oil, vinegar, salt and chilli pepper.
Set aside or stores until it is ready for use. See notes.
Grill the sausage
Preheat the GRL to medium-high heat for the indirect grid, from 350 to 400 degrees.
Divide the sausages to the center, if you wish, and place on the cooler side of the grid.
Grilling the Orizo, rotating according to need to cook cooking and avoid exacerbations. Use caution as the fresh sausage had very fat that dripping.
- The chorizo is made when he reads the 160 degrees F internally with a Instant reading thermometerabout 10-15 minutes.
Assemble sandwich
Cut the bread into portions also to adapt to the sausages and toast the grill, if you wish.
Uniformly turn off the Mayo inside the bread.
Add the rocket, if desired.
Put the hot sausages in the center of each sandwich.
Top with a heavy spoonful of chimichurri and chopped tomatoes.
Serve hot.
- Fresh herbs are the key to a good chimichurri. The use of dry herbs will not work as a substitute in this recipe.
- I like to make my chimichurri in lots in advance. I find that the flavors infuse the oils after they have been authorized to marinate together for several hours during the night.
- Keep Chimichurri in an airtight jar or a container that can be used for a maximum of 1 week.
- When it is ready for use, spoons a little sauce in a bowl and let it come to room temperature before spreading it on meat, bread or vegetables.
Service: 1G | Calories: 396Kcal | Carbohydrates: 48G | Protein: 10G | Fat: 19G | Saturated fat: 2G | Cholesterol: 2mg | Sodium: 570mg | Potassium: 230mg | Fiber: 3G | Sugar: 3G | Vitamin A: 998Iu | Vitamin C: 16mg | Soccer: 70mg | Iron: 4mg
