Choripán, flavors of Argentina

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We were planning to cook some tikki masala this week-end, a dish we make very often, but we went with the choripán instead. We wanted to switch it up a bit. We’ve only ever made it once before, last year. Which is such a pity, cause it’s one of the best sausage meals we’ve ever had.

What’s a Choripán ?

I remember making the choripán for the blogging internship, for the topic Tango. I had no idea what to make. Something connected to dance, people, passion, Argentina ? Luckily one of colleagues is from Colombia and I asked him for some advice. He’s very passionated about traveling so he knows his stuff. He recommended me the choripán, a typical Argentinian street food sandwich. Cheap and so damn tasty. The name comes from the words pan con chorizo, meaning bread with sausage. The type of sausage can vary. The term chorizo here refers much more to a sausage, rather than the typical Spanish spicy version. Top it with chimichurri or pico de gallo and it’s ready. Not to mention that chimichurri and pico de gallo go well with steaks and meats in general. 

This is an excellent recipe for barbeques. Prepare the salsa from home, if you go somewhere. The sausages will be quick to grill. In other words you won’t starve waiting for the other meats to cook. And trust me when I say it’s a crowd pleaser.

For my recipe in Romanian, please visit : Choripan,cu drag din Argentina 

Ingredients

Pico de Gallo

3 tomatoes
1 red onion
2 garlic gloves
2 chilies
a bunch of coriander (about 1 cup finely chopped)
2 tablespoons (30 ml ) olive oil
juice from 1 lemon (aprox. 45 ml or 3 tablespoons )
salt and pepper
+
4 smoked sausages (aprox. 400 – 500 grams)
1 French baguette

Yields: 4 servings

Directions

  1. The pico de gallo should be prepared at least 1 hour before serving, so all the flavors can come together. Cut the tomatoes in half and remove the seeds. Chop the tomatoes in small pieces. The onion, garlic, chilies and coriander should be finely chopped. Add the olive oil, lemon juice, tomatoes, salt and pepper and mix.
  2. Slice the sausages in half, lengthwise and grill them . Cut also the bread in 4 pieces, then halve lengthwise and grill them for about 2 minutes.
  3. Place a sausage between 2 halves of bread, top with pico de gallo and ENJOY!
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