Matt Xiaxiang
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Main dishesChoripán
Posted: 17/05/2025Updated: 17/05/2025
Grilled chorizo sausage on crusty bread, typically topped with chimichurri sauce and salsa criolla.
Ingredients
Servings
Chimichurri
- 2 handfuls Fresh parsley
- 1 handful Fresh oregano leaves
- 3 cloves Garlic
- 0.5 teaspoon Chilli flakes
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Salsa criolla
- 0.5 small Red bell pepper
- 0.5 small Green bell pepper
- 1 small Brown onion
- 2 medium Tomatoes
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Assembly
- 4 large Pork chorizo sausages
- 4 Crusty rolls
Instructions
Chimichurri
- Combine chopped parsley and oregano, grated garlic, chilli flakes, vinegar, and olive oil.
- Season with salt and pepper and let sit at room temperature for at least 30 minutes.
Salsa criolla
- Dice the bell peppers and brown onion and add to a mixing bowl. Deseed the tomatoes, dice and add to the mixing bowl.
- Add the olive oil, vinegar, salt and black pepper before mixing completely. Allow to sit for 30 minutes.
Assembly
- Heat grill to medium-high. Grill sausages for 15–20 minutes until browned and cooked through. Optional: slice sausages lengthwise and grill cut-side down briefly.
- Slice rolls and fold open. Lightly toast on the grill until crisp.
- Place sausage in the roll and generously top with chimichurri and salsa criolla.
My notes
Cooking tips
- Chorizo sausage: Look for Argentinian-style pork chorizo made for grilling. Spanish chorizo (cured) is not a substitute.
- Grilling: Grill the sausages slowly over medium heat (not high) to render fat and avoid burning the outside before the inside cooks through.
- Sauces: Let the chimichurri and salsa criolla rest for at least 30 minutes (ideally a few hours) to allow the flavours to develop.
- Herbs: Avoid using dried herbs if possible (especially parsley in chimichurri).
- Balance the sauces: If they’re too sharp, add a touch more oil or a pinch of sugar to balance the vinegar.
- Crusty bread: Choose crusty but soft-inside bread. A split mini baguette or marraqueta is ideal.
- Serving: Add sauces just before serving to avoid soggy bread and keep textures fresh.
Alternative ingredients
- Avoid using cured sausage as a substitute for the Argentinian-style pork chorizo. Alternatives can be Mexican-style chorizo or even a standard pork sausage.
- Dried oregano can be used in chimichurri instead of fresh oregano.
- Fresh chillies can replace dried chillies in the chimichurri.
- Salsa criolla can be flexible to your preference. It is common to use garlic, spring onions, oregano and parsley in addition to the recipe above.
- Red onions can be used instead of brown onions in salsa criolla as well.
- In both chimichurri and salsa criolla, apple cider vinegar or sherry vinegar can be used instead of red wine vinegar. Even lemon juice can be used instead.
- French baguette will be a suitable replacement for crusty bread.
Storage instructions
Preferably, store all components separately as otherwise this will affect the texture of the sandwich.
- Refrigeration: Store the chorizo sausage an airtight container in the refrigerator for up to 3 days. Store each sauce in separate airtight containers in the fridge for up to 5 days.
- Freezer: For longer storage, freeze the chorizo sausage for up to 2 months. Do not freeze the sauces.
Re-heating instructions
Thaw the chorizo sausage overnight in the fridge if frozen. Serve chimichurri and salsa criolla cold or at room temperature; do not heat.
- Grill/stove: Re-heat the chorizo sausage gently on a grill or stovetop over medium-low heat to avoid drying out, about 5 minutes, turning occasionally. Avoid microwaving as it can toughen the sausage.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 630kcal (28%), Protein: 20g (33%), Fat: 44g (55%), Saturated fat: 10.8g (72%), Carbohydrates: 34.4g (13%), Sugars: 4g (16%), Fibre: 3g (10%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.