Choripan or chorizo hot dog with chimichurri sauce
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
1 - 2 per person
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Cuisine
South American
Choripan or chorizo hot dog with chimichurri sauce
Description
The preparation involves grilling chorizo sausages either whole or halved until thoroughly cooked or warmed through. The bread is split lengthwise and lightly toasted on the grill to provide a warm, slightly crispy base. The chimichurri sauce is made by combining fresh herbs, garlic, chili, vinegar, lemon juice, and oil, creating a bright and flavorful condiment that balances the richness of the sausage.
Assemblage includes spreading chimichurri on the bread, placing the chorizo inside, and topping with extra chimichurri and optional garnishes such as pickled onions, tomato salsa, or guacamole. This sandwich is typically served as a main dish or as bite-sized snacks by cutting into small pieces.
A vegetarian alternative can be made by substituting sausage with a favorite veggie sausage. The chimichurri sauce can be made in advance and refrigerated, making assembly quick and flexible. The mix of herbs, acidity, and heat in the chimichurri elevates the grilled sausage's smoky flavors.
Ingredients
- 1-2 pork chorizo sausage or beef chorizo sausage; per person for main dish or 1 sausage for 2-3 people for appetizer or snack
- baguette
- hot dog bun
Chimichurri salsa, 2-3 tablespoons (or more to taste) per person:
- ½ parsley about ½ cup finely chopped, bunch
- 2 tablespoons oregano fresh, finely chopped
- 4 garlic crushed, cloves
- ½ cup green onion finely diced or minced
- 1 Chili pepper red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes) - adjust more or less based on your preference and heat tolerance, small, red
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- ½ cup neutral cooking oil I prefer to use olive oil even though it's not considered 100% traditional Argentinean, generic cooking oil
- salt to taste
- black pepper to taste
Additional toppings:
- tomato about 1-2 tablespoons per person, or, curtido salsa
- onion about 1-2 tablespoons per person, or, curtido salsa
- onion curtido or pickled red onion
- guacamole or mashed avocado – optional
Instructions
For the chimichurri salsa:
- Combine all the ingredients together in a medium sized bowl and mix well. Can be made ahead of time and kept in the fridge until ready to use.
For the choripan:
- 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.
- 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, tomato and onion curtido salsa, and guacamole.
- For bite size or smaller snacks, cut the chorizo and the bread into smaller pieces and serve with chimichurri and additional toppings.
Notes
- To make a vegetarian version, substitute the chorizo sausage with your preferred veggie sausage.
User Reviews
Overall Rating
4.7
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