Recipe: Choripán

In Argentina, you can find it on almost every street corner: choripán, the Argentine equivalent of the All American hotdog. This sandwich doesn’t contain a wimpy frankfurter, but a knockout fresh chorizo sausage. The yellow mustard and ketchup are also left out and make way for chimichurri – a spicy parsley-based sauce – and a contrasting red salsa criolla. Much tastier, judge for yourself.

How to make Choripán

1. For the chimichurri, mix the parsley, oregano, garlic, onion, chili pepper, white wine vinegar, lemon juice and 100 milliliters of olive oil. Season with salt and pepper and set aside.

2. For the salsa, mix the onion, tomato, bell pepper, red wine vinegar and olive oil. Season with salt and pepper and set aside.

3. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Brown the chorizo all over for about 5 minutes. Add 125 ml of water and braise the sausages with the lid on the pan for about 12 minutes, until cooked through.

4. Meanwhile, heat a dry grill pan over medium heat. Cut the baguette into 4 equal pieces and slice them horizontally. Drizzle the insides with 4 tablespoons of olive oil and toast the bread in batches for about 5 minutes, until golden brown and crisp.

5. Slice the sausages horizontally, leaving them attached along the long side. Fill the toasted rolls with the chorizo and generously garnish with the chimichurri and salsa. Serve immediately.

Tip: extra portion of chimichurri

This sandwich naturally begs to be prepared on the barbecue. Have you got one in the garden or on the balcony? Then absolutely use it – it will only make the choripán more delicious. If you have enough ingredients at home, make an extra portion of chimichurri as well and spoon it over roasted potatoes, a thick entrecôte or simply your cheese sandwich.

Wine tip: Principe de Viana Crianza

Did someone say chorizo? With such a spicy Spanish sausage, you naturally drink… Spanish wine! The Principe de Viana Crianza is a delicious, bold wine made from the trio of grapes tempranillo, merlot and cabernet sauvignon, which can easily stand up to the spicy flavors of the choripán. It has aromas of dark fruit, combined with something sweet (vanilla) from aging in oak barrels. Buen provecho!

Also read:

• The app that makes drinking wine even more fun
• This is the difference between chourico and chorizo
• Whether you like sausage