Argentinian Choripan (Chorizo In a Bun)
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Want to switch up your classic game-day treat? This Argentinian Choripan features grilled sausage in a warm toasty bun, topped with salsa criolla and chimichurri. Choripan is the Argentinian equivalent to the hot dog in terms of being consumed at sporting events and on the streets!
Ever since I came to Canada, a sausage in a bun paired with poutine has been a staple lunch or snack for me. I always get excited when I see a food truck, and this combo never goes out of style!
As I mention in my free motivational guide to explore your potential in the kitchen, Making Cooking Fun!!, going out to eat can inspire you to try new recipes! While I’ve never been to Argentina myself, when I was researching Argentinian cuisine and read up on the Choripan, it instantly went straight to my bucket list to give it a go! Wow am I happy that I tried this out! While I’ll always love my North American-style sausage in a bun, this sure feels like a fancy new way to enjoy my staple!
If you’ve never explored the world of Argentinian cuisine and you’re wondering where to get started, then I think this Argentinian Choripan is the best recipe for you! It’s the most iconic street-side food along as being pretty much a mandatory part of eating out at a sports event in the country. If you’re going to watch any sports game at home and want to create an Argentinian experience in your kitchen, then I definitely recommend you make this easy Choripan recipe as part of your Live to Cook one-month challenge! You can get all of these excellent resources to get you on your way in your cooking journey for free by signing up to my email newsletter, plus you’ll get all of my new recipes delivered straight to your inbox!
Don’t forget to watch the video at the bottom of this post to follow along with me as I make our delicious and super easy Argentinian chorizo in a bun! If you haven’t already, please subscribe to my YouTube and press the bell button so you’re notified when all of my video recipes go live along with my written ones! Let’s get cooking!
What is argentinian Choripan?
Choripan is the Argentinian version of the American hot dog. It’s a widely popular street-side treat and it’s a staple item sold at soccer games, just like the hot dog! Now, is the Choripan an Argentinian hot dog? I personally think it is not, since a sausage in a bun is not actually a hot dog. We can say that it’s LIKE a hot dog because of the way Argentines enjoy the Choripan, but a sausage still isn’t a hot dog.
Why Make Argentinian Choripan?
Easy: Once you have all the components, it’s actually really easy to prepare the recipe! It surprised me how simple this is to whip up from start to finish, and I even made all the components fresh before assembling the sandwich!
No need for a barbecue: Of course for best results you’d grill the chorizo and the Choripan on a barbecue, but if you’re like me and live in a condo or apartment where you can’t have a barbecue - or it’s just cold outside - then this recipe is perfect for indoors cooking! All you need is a grill pan, and I’ll show you exactly what to do!
Meat and bread: Need I say more? I’m a big meat and bread lover, like in my Meatball Sub Sandwich or Chicken Parmesan Sandwich, you can’t go wrong with a meal where meat and bread are the stars! Sometimes, this is all I crave, and it really hits the spot!
Colourful: Unlike your American hot dog, I really love the Choripan because it’s just so fresh, vibrant and colourful! We eat with our eyes, and I can really see why this is a staple street food or game-day food!
I can’t Find Argentinian Chorizo!
That’s okay, I couldn’t find it either! While it’s not a perfect substitute, I’ve used a regular chorizo sausage. You don’t want to use dry sausage because that won’t work for the recipe.
If you’re able to, check out a Latin American store or a local meat vendor to see if you would have this type of chorizo available to you. That will most definitely make the recipe more authentic.
What Bread Should I use?
Technically you could use a hot dog bun, but using a French baguette or Italian bun will give a nice fluffiness and crunch when you grill the sandwich. Portuguese buns would also be a great option, but I’d urge you to try rustic and commercial breads until you land to your favourite combination of sausage and bread.
How do I know the Sausage is Cooked?
Pork sausage should be cooked to 160 F while poultry sausage should reach 165 F. I usually make use of my senses to touch and visually inspect the doneness. Once cooked, the sausage should be firm to touch and center of the thickest part of the meat should not appear raw. If slit, the juices should run clear.
Tips for the most delicious Argentinian choripan!
Be careful not to overheat the pan to prevent burning the sausages. Control the heat and turn the sausages often to ensure they cook evenly and get browned properly on each side.
Slicing slits or scoring the sausages will help them to cook faster, more evenly and prevent them from bursting while cooking. An even, gently heat is also essential to prevent them from bursting, For me, the heat was a tad high which resulted in some sausage bursting out of the case.
For a crispier texture, I quite enjoy the end result of sausages that have been scored ahead of time.
There are so many different types of sausages and breads to choose from to make your favourite choripan, so have fun experimenting.
Tools Needed to Mkae Argentinian sausage in a bun
Ingredients Needed for Argentinian Choripan
We’ve got three components to make the Argentinian Choripan:
Chorizo
To get all the details for ingredient quantities and to save the recipe for later, the FULL PRINTABLE RECIPE CARD is at the bottom of this post! For details on the toppings, be sure to check out their respective recipe pages. You can easily scale the recipe based on how many sandwiches you’re looking to make. By default, this recipe will make 2 sandwiches.
For the Choripan
Chorizo sausage
Bread
Chimichurri
Salsa criolla
For the Chimichurri
Onion
Italian parsley
For the Salsa Criolla
Red pepper
Poblano pepper
Tomatoes
White onion
How to Make Argentinian Choripan
For the salsa criolla
Add all the ingredients to a bowl and mix really well. Taste and adjust for seasoning.
Refrigerate for at least 30 minutes before using.
For the Chimichurri
If using garlic oil, add together salt, garlic oil, red wine vinegar, and parsley in a bowl.
Mix well.
If using olive oil and chopped garlic, add your garlic after adding the other ingredients.
Cooking the Chorizo
Heat a grill pan on medium heat and while it preheats, make shallow slits on the sausage.
Once the pan is hot, brush with olive oil and then add the sausage.
Lower the heat to medium-low and cook for 10-15 minutes while turning every 2-4 minutes. Cook until the sausage is cooked throughout and lightly browned outside.
Once cooked set the sausage aside and cut the buns in half, making sure to not cut all the way. Place the buns on the warm pan and toast each side.
Assembling the Argentinian Choripan
To assemble, place the sausage in the bun, top with chimichurri and salsa.
Enjoy!
What to Serve with Choripan
These are quite hefty sandwiches, so they can easily be enjoyed on their own! However, if you want to create a true game-day experience, here are some sides that would pair perfectly with your Argentinian chorizo sandwich:
Other Sausage Recipes
Watch How to Make Argentinian choripan Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Argentinian Choripan (Chorizo in a Bun)
Ingredients
- 1 red pepper, finely chopped
- 1 poblano pepper, finely chopped
- 1 tomato, finely chopped
- 1/2 white onion, finely chopped
- 1/4 Cup olive oil
- 1/2 tsp ground or dried oregano (or 1 Tbsp freshly chopped oregano)
- 1/4 Cup red wine vinegar
- salt and pepper, to taste
- 4 Tbsp red wine vinegar
- 4 Tbsp Garlic-Infused Oil or olive oil + minced garlic
- 1 tsp ground or dried oregano
- 2 Tbsp onions, finely chopped
- 2 Tbsp parsley, finely chopped
- salt, to taste
- 2 Italian buns
- 2 Chorizo sausages
- 1 tbsp olive oil
- salsa criolla, as desired
- chimichurri, as desired
Instructions
- Add all the ingredients to a bowl and mix really well. Taste and adjust for seasoning.
- Refrigerate for at least 30 minutes before using.
- If using garlic oil, add together salt, garlic oil, red wine vinegar, and parsley in a bowl.
- Mix well.
- If using olive oil and chopped garlic, add your garlic after adding the other ingredients.
- Heat a grill pan on medium heat and while it preheats, make shallow slits on the sausage. Once the pan is hot, brush with olive oil and then add the sausage.
- Lower the heat to medium-low and cook for 10-15 minutes while turning every 2-4 minutes. Cook until the sausage is cooked throughout and lightly browned outside.
- Once cooked set the sausage aside and cut the buns in half, making sure to not cut all the way. Place the buns on the warm pan and toast each side.
- To assemble, place the sausage in the bun, top with chimichurri and salsa.
- Enjoy!
Nutrition Facts
Calories
649.13Fat (grams)
33.35 gSat. Fat (grams)
13.31 gCarbs (grams)
42.56 gFiber (grams)
2.78 gNet carbs
39.78 gSugar (grams)
5.77 gProtein (grams)
43.52 gSodium (milligrams)
1501.22 mgCholesterol (grams)
159.51 mg
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
