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Argentine

Choripán

Non-vegetarian

Argentina's favourite asado snack: a juicy grilled fresh chorizo sausage split and tucked into a crusty roll, spooned with plenty of tangy, garlicky chimichurri.

Choripán is an Argentine sandwich from Argentina, ready in about 1 hour 5 minutes and made with pork sausage, crusty bread / baguette and parsley. It serves 4 and is rated easy to cook.

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Close-up of a tasty choripán sandwich served with wine, highlighting Argentinian flavors.
Photo: Los Muertos Crew / Pexels · Pexels License
Prep
15 min
Cook
20 min
Rest
30 min
Total
1 h 5 min
Serves
4
Level
Easy
Calories
648

Ingredients

4 servings

For the chimichurri

Equipment

Method

  1. Step 1

    Mix the parsley (opens in a new tab), garlic (opens in a new tab), oregano (opens in a new tab), chilli flakes (opens in a new tab), vinegar, oil, salt and pepper (opens in a new tab) and leave for at least 30 minutes for the flavours to meld.

    • 8 min

  2. Step 2

    Grill the sausages (opens in a new tab) over medium heat, turning often, until browned and cooked through, 15–20 minutes. Many cooks split them lengthwise (mariposa) for the last few minutes to crisp the cut sides.

    Food safety: Fresh pork sausage must be cooked to 71 °C with no pink in the centre.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  3. Step 3

    Split the rolls and toast them cut-side down on the grill for 1 minute, until lightly crisp.

    • 2 min
    • medium heat

  4. Step 4

    Tuck a sausage (opens in a new tab) into each roll and spoon over generous chimichurri.

    • 1 min

About this dish

Origin
Argentina · Commonly attributedEqually popular in Uruguay and Chile.Also popular in Uruguay, ChileMore food from Argentina
Dish
Lunch · Snack · Sandwiches · Street food
Cooking method
Grilled, Barbecued
Taste
smoky, garlicky, herby, tangy
Diet
Dairy-free · No nut ingredients
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Street food · Portable / lunchbox
Cook more with
Pork sausage · Crusty bread / baguette · Parsley · Garlic · Dried oregano · Red chilli flakes
Techniques
Grilling · Charcoal grilling

Allergens

  • Contains: Wheatfrom pork sausage, crusty bread / baguette
  • Contains: Glutenfrom pork sausage, crusty bread / baguette
  • May contain: Sesamefrom crusty bread / baguette
  • May contain: Sulphitesfrom pork sausage, wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

648 kcal per serving

Estimated

1 serving ≈ 203 g · recipe makes 4

Where the energy comes from

  • Protein 12%
  • Carbohydrate 28%
  • Fat 60%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy648 kcal319 kcal
Protein19.6 g9.6 g
Carbohydrate45.8 g22.5 g
Net carbohydrate43.4 g21.4 g
Sugars4.7 g2.3 g
Added sugars0 g0 g
Fibre2.4 g1.2 g
Fat43 g21.2 g
Saturated fat10.1 g4.9 g
Trans fat——
Cholesterol——
Sodium1203 mg592 mg
Salt equivalent3 g1.5 g
Vitamins & minerals per serving
Potassium
334 mg
Calcium
76 mg
Iron
5.4 mg
Magnesium
45 mg
Vitamin A (RAE)
47 µg
Vitamin C
14 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chimichurri improves after resting; make it a day ahead if you can.

Serve with

  • Add salsa criolla (diced tomato, onion and pepper in vinegar) for a classic combination.

Storage

  • Chimichurri keeps in the fridge for 3–4 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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