Choripán: Argentina’s Most Loved Sausage Sandwich (And How to Make It at Home)
If there’s one food that captures the spirit of an Argentinian asado (BBQ), it’s the choripán - a simple, rustic sandwich made with grilled chorizo, good bread, and a spoonful of bright, garlicky chimichurri. It’s the ultimate crowd‑pleaser: fast, flavourful, and deeply tied to Argentina’s food culture.
Whether you’re grilling at home, cooking on a stovetop, or hosting friends, choripanes are one of the easiest and most satisfying things you can make.
Let’s dive into what makes them so iconic — and how to build the perfect one with the cuts and sausages available in our shop.
What Exactly Is a Choripán?
In Argentina, a choripán (“chori-pan”) is simply:
Chorizo + Bread + Chimichurri
But as with everything involving fire and meat, Argentinians take it seriously. Choripán is:
- The first bite served at every asado
- A classic street‑food snack
- The go-to food at football matches
- A favourite after a night out
- A symbol of sharing, gathering, and grilling
It’s messy, juicy, smoky — and always eaten with your hands.
Choosing the Right Bread
Argentinians keep the bread simple and sturdy. Look for:
- Crusty baguette‑style bread
- Soft-but-firm rolls (pan francés, Portuguese rolls)
- Something that can hold juices without falling apart
The bread should support, not overpower, the sausage. Slightly toasted over the grill? Even better.
The Best Sausages for Choripanes
(And the ones we carry - explore our chorizo sausage range here)
Traditionally, choripán is made with fresh pork sausages (not Spanish cured chorizo!). The key is juicy, fresh sausages with simple seasoning that caramelize beautifully on the grill.
Here are the best options from our assortment:
1. Chorizo Fresco de Cerdo
Classic fresh pork chorizo - juicy, seasoned, and perfect for the authentic experience. We carry them in different formats: "Bombon" mini sausages, regular sausages, and wheel sausages.
2. Salchicha Parrillera
A popular Argentine thin grilling sausage made with pork, beef, and bacon. Long, thin, and ideal for grilling whole or cutting into pieces. Extremely flavourful and great for sandwiches.
3. Morcilla Parrillera
While less common than traditional choripanes, the "morcipan", made with grilled blood sausages, is also a served in asados, gor Argentinians who enjoy bolder flavours.
All our sausages are Argentine-style, grill beautifully, and deliver that smoky, juicy bite you want in a choripán.
Other Argentinian Pork Classics to Consider
If you want to serve choripanes alongside other Argentinian favourites, here are classic pork cuts often grilled at an asado:
- Matambre – Argentine-style pork belly, thin and tender. Great for grilling or stuffing.
- Bondiola – Pork collar with beautiful marbling; slow-cook or BBQ until buttery soft.
- Solomillo – Pork tenderloin; lean and quick-cooking.
- Argentine-style Pork Ribs – Meaty, flavourful, grill-ready and always a crowd favourite.
Add these to your grilling spread and you instantly have a full asado experience.
Simple, Authentic-Style Chimichurri Recipe
No choripán is complete without chimichurri. This is an original, simple version inspired by Argentine and Uruguayan traditions — perfect for spooning over grilled sausages.
Ingredients
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ cup fresh parsley, very finely chopped
- 3–4 cloves garlic, minced
- 1–2 small red chilies, deseeded and finely chopped
(or 1 tbsp chopped chili / red pepper flakes to taste) - ¾ tsp dried oregano
- 1 tsp coarse salt
- ½ tsp black pepper
This produces enough for 6–8 servings as a topping for choripanes or grilled meats.
How to Make It
- Mix everything in a bowl.
- Let it sit for at least 10 minutes to let the flavours blend.
- For best results, rest 1–2 hours before serving.
Use it to spoon generously over your sausage — and don’t be shy. Choripán loves sauce.
How to Make a Perfect Choripán
- Grill your sausage over medium heat until nicely browned and juicy.
- Toast your bread lightly on the grill.
- Slice the sausage lengthwise or leave it whole — both are traditional.
- Assemble: bread → sausage → chimichurri → bite → smile.
That’s it — the simplest, most satisfying sandwich you’ll ever make.