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Choripan or chorizo hot dog with chimichurri sauce
4.7 from 498 votes

Choripan or chorizo hot dog with chimichurri sauce

Choripan is a rustic sandwich featuring grilled pork or beef chorizo sausage served inside toasted baguette or hot dog buns, topped generously with chimichurri sauce made from parsley, oregano, garlic, green onions, chili, vinegar, lemon juice, and oil. Additional toppings like pickled onions, tomatoes, and guacamole add freshness and complexity. This hearty snack blends smoky, spicy, and tangy flavors with the robust texture of grilled sausage and crisp bread.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 1 - 2 per person
Course: Appetizer, Snacks
Cuisine: South American

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:
  • onion about 1-2 tablespoons per person, or, curtido salsa
  • tomato 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:
    Cup of Yum
  1. 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:
  1. 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.
  2. Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
  3. 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.
  4. 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.