Choripan is a popular street food in Argentina, particularly Buenos Aires. Its name derives from its components – Chorizo and Bread (pan), the bread is typically some sort of crusty bread, such as a baguette.
You can hardly swing a chorizo around Buenos Aires without bumping into a choripán vendor. One of the most iconic street foods and grilling recipes of Argentina as well as parts of Chile, Brazil, and Uruguay, the simple sandwich consists of a split long roll, a grilled or griddled chorizo link, and a slathering of oily, herby chimichurri on the bread. Almost as intoxicating as the aroma of the sausages are the sound of them sizzling atop the country’s famous parrillas (open-fire grills), which can be heard down the block.
Heat one side of your grill to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.
Set the sausages on the cooler side of the grill and let cook about 20 minutes, turning occasionally, until they are mostly cooked through.
Set them onto the hot side of the grill and cook them another 4-5 minutes per side, until they are nicely browned. The internal temperature should be 150 degrees.
While the sausages are cooking, make your salsa by combining red bell pepper, white onion, tomato, garlic, 1/4 cup olive oil, red wine vinegar, red pepper, oregano and salt and pepper in a medium-sized bowl. Toss and set aside.
Add jalepano, white onion, garlic, cilantro, parsley, oregano, red wine vinegar, olive oil ans salt to a separate bowl and whisk together. Adjust for salt if you’d like.
Serve the sausage on toasted buns and top with salsa and chimichurri.
