Choripan with Chimichurri - Famous Sausage Sandwich of
Author: Jim Andrew
Like a taco is to Mexicans or a gyro is to Greeks, the Choripan is the most recognized
street food in Argentina. It's one of those ubiquitous cultural icons that unifies a country
by combining all the things that they love into one little package that nourishes and
comforts its people no matter what their socioeconomic status might be.
It's a real simple equation: fresh bread + chimichurri + a meaty sausage = a national
So let's break this down. The term "Choripán" is actually a combination of two Spanish
words. If you paid any attention to your Spanish teacher in high school you probably
already figured it out. For those of you who only managed to memorize how to say your
name in Spanish, here's some help – it's a combination of the words "Chorizo" and "Pan".
Translated…sausage and bread.
The simplicity of this nomenclature is actually quite brilliant. Can you think of any other
food whose name is a combination of the ingredients? Chew on that for a moment and let
me know in the comments section…
So lets talk about making one. First you want to get yourself a fairly meaty sausage.
Something with some girth. It really doesn't matter what it is but I recommend keeping it
something with a fairly neutral flavor…ie no jalepeno-cheddar brats. The Argentines
usually use a pork and beef blend but that can vary. Next, grill it up. You can either split it
down the middle just before serving or keep it whole.
Another vital part is to find a nice roll. Now I'm not talking about a hot dog bun or a
hoagie roll…save that for the italian sausage & peppers. The Choripán has some juice to
it so you're going to need something that can take some fluids and stay together until the
last bite. I recommend a good, fresh baguette. If you skip this step, in my opinion, you've
ruined the experience.
Now comes the hard part for most people. Making the chimichurri. Rather than launching
into a whole segment about "chimi", I'll just be brief and say that it's the most popular
condiment in Argentina. Since I discovered it about 10 years ago, I haven't been able to
enjoy a steak without it. I put it on chicken, shrimp, and fish too. It's addictive.
It's actually not that hard to make. I can do it in about 3 minutes flat now. The main thing
to keep in mind is that there is no right way to make it. I happen to like mine a little acidic,
so I add extra vinegar. So experiment, but keep in mind that you want the flavor of the
garlic, the chili and the parsley to come through on the sandwich so don't be afraid to
come out of the gates swinging with some flavor. Here's the recipe that I loosely use. It
makes enough for a couple sausages or a couple steaks:
1/4 cup of olive oil. Don't get caught up in the quality…it's not that important.
1 large or 2 small cloves of garlic minced
A good handful of flat leaf parsley ripped from a healthy bunch. Finely chop.
1 teaspoon of hot red pepper flakes
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of red wine vinegar
Mix them all together and let the flavors combine for a couple hours before serving.
Apply the chimi liberally to the baguette and drizzle a little bit on top of the sausage itself.
Have a napkin handy because it's going to bleed a little green goodness on the first
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About the Author
Jim Andrew is the Chief Blogger at www.SausageObsession.com.