SAVOR THE AUTHENTIC FLAVORS OF GRILLED CHORIPAN WITH THIS EASY-TO-FOLLOW RECIPE. WITH PERFECTLY COOK SAUSAGES, ASSEMBLE THE ULTIMATE ARGENTINIAN STREET FOOD SANDWICH, COMPLETE WITH MOUTHWATERING TOPPINGS.These Argentinian-inspired sandwiches, known as Choripan, are a classic street food – a juicy grilled spicy sausage on a fresh, crisp bun drenched in a bright, herbaceous sauce. Such a simple combination of ingredients, and yet with the right mix of ingredients, so much more than just another sandwich.
Contents
INGREDIENTS
FOR THE ARGENTINIAN CHIMICHURRI
- ▢2 GARLIC CLOVES SMASHED
- ▢¼ RED ONION ROUGHLY CHOPPED
- ▢¼ CUP FRESH OREGANO
- ▢1 1/2 CUP FRESH PARSLEY STEMS DISCARDED
- ▢1/3 CUP CANOLA OIL
- ▢¼ CUP OLIVE OIL
- ▢1 TSP VINEGAR
- ▢½ TSP SALT
- ▢¼ TO ½ TSP RED PEPPER FLAKES
FOR THE CHORIPAN
- ▢2 LBS FRESH CHORIZO
- ▢2 LOAVES FRENCH BREAD
- ▢¼ CUP MAYO
- ▢2 TO MATOES CHOPPED
- ▢FRESH ARUGULA IF DESIRED
INSTRUCTIONS
MAKE THE CHIMICHURRI
- Using a food processor, pulse the garlic and onion until minced.
- Add the oregano and parsley and pulse 5 to 7 more times.
- Remove from the stand and transfer to a bowl.
- Stir in the canola oil, olive oil, vinegar, salt and red pepper flakes.
- Set aside or store until ready to use. See notes.
GRILL THE SAUSAGE
- Preheat the grll to medium-high heat for indirect grilling, around 350 to 400 degrees.
- Split the sausages down the center, if desired, and place on the cooler side of the grill.
- Grill the horizo, rotating as needed for even cooking and to avoid flare ups. Use caution as fresh sausage had a lot of fat that will drip.
- Chorizo is done when it reads 160 degrees F internally with an instant read thermometer, about 10 to 15 minutes.
ASSEMBLE THE SANDWICHES
- Slice the bread into even portions to fit the sausages and toast on the grill, if desired.
- Slather the mayo evenly over the inside of the bread.
- Add arugula, if desired.
- Place hot sausages in the center of each bun.
- Top with a heavy spoonful of chimichurri and minced tomatoes.
- Serve hot.
