Choripan is a traditional appetizer from Argentina made of grilled chorizo sausage on bread accompanied by the always-delicious chimichurri sauce (in case you don’t know, it’s their version of salsa verde. And if you still don’t know, well – you have some serious Googling to do).
This particular chorizo sandwich brings back a lot of memories for me. You know, being Argentinian and all. The chori is all kinds of tasty and very pop across South America, but in Argentina it’s a must-have at any asado or barbeque. This chorizo style hot dog is the perfect appetizer or quick snack while you’re waiting on the main attraction on the grill to be ready for consumption.
When you think about it, it is pretty self-torturous to sit at a barbeque exposed to all these amazing grilling smells while you sit there on the brink of starvation. Nothing better than to snack on a bite of grilled chorizo sandwich topped with some chimichurri sauce, then!
Now, the choripan can also be served as a main meal and a lot of people see it as the big, stocky brother of the hot dog, and when you have all these options for the toppings, well that’s all you really need. We wanted to play with some pickled red onions for the toppings this time, for a flavorful and colorful detail, and the ever-present Argentinian in me gave the approving nod. (phew)
How To Make Choripan
For The Sandwich
1-2 pork or beef chorizo sausages per person
Baguette or a hot dog bun
For The Pickled Red Onions
1 firm red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar or apple cider vinegar
For The Chimichurri Sauce
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 garlic clove, peeled
Pinch of dried crushed red pepper
How To Cook Chorizo Sausage
Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.
How To Assemble
Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri.
How To Pickle Red Onions
Slice the onions. Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4″ moons. Peel and cut the garlic clove in half.
Dissolve the sugar and salt. In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.
Par-blanch the onions. Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar and stir gently to evenly distribute the flavorings.
Store. The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.
How To Make Chimichurri
Place all ingredients in processor; puree until almost smooth. Season with salt and pepper.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: Serves 2 People