When the sun is shining, and the summer BBQ season calls, it’s hard to resist the allure of a sausage in a bun. It’s a classic, right? But what if we told you there’s a way to take this humble dish and turn it up to 11? Better yet, how about turning that dial to a full-blown 12? Enter the Choripan, an iconic Argentinian dish that elevates the classic sausage in a bun to mouthwatering new heights.
Inspired by the vibrant Flavors of Argentina, the Choripan combines the bold spiciness of chorizo with the freshness and punch of Karimix Chimichurri Sauce. Chimichurri is a zingy, herb-packed salsa made with parsley, coriander, oregano, garlic, chili, and red wine vinegar. When paired with the juicy, flavourful chorizo sausage, it creates a match made in heaven.
Whether you’re firing up the BBQ or cooking indoors, this recipe will have your taste buds dancing in delight.
Ingredients for Argentinian Choripan (Serves 3-4)
- 1 pack Spicy Cooking Chorizo Sausages (skins removed)
- 3 red peppers, finely sliced
- ½ white onion, finely diced
- 4 tbsp Karimix Chimichurri Sauce
- 1 tbsp extra virgin olive oil
- 1-2 tbsp cold-pressed rapeseed oil
- 3-4 buns or ciabatta bread, cut into pieces
Method
- Prep the BBQ
Start by lighting the BBQ and letting it reach optimal cooking temperature. You want a nice, hot grill to get those sausages perfectly cooked. - Cook the Red Peppers
While the BBQ is heating, finely slice the red peppers and fry them in a pan with rapeseed oil. Cook them until they’re soft and starting to caramelize at the edges. This adds a lovely sweetness and depth of flavour that pairs beautifully with the chorizo. - Prepare the Chimichurri Sauce
In a bowl, mix 4 tablespoons of Karimix Chimichurri Sauce with 1 tablespoon of extra virgin olive oil. Set it aside to let the flavours meld together. - Dice the White Onion
While you’re waiting on the peppers and sauce, finely dice the white onion. This will add a little crunch and sharpness to balance the richness of the sausages. - Prepare the Chorizo Sausages
The skins on the chorizo sausages come off easily. Just make a light cut down one side of each sausage and peel the skin away. Once the skins are off, you’re ready to cook. - Cook the Chorizo Sausages
Grill the sausages whole at first, allowing them to cook through. Once they’re cooked, remove them from the heat and butterfly them—cut down one side of the sausage to open it up. This exposes the flavourful, juicy centre and allows the sausage to crisp up nicely when you return it to the grill. - Toast the Bread
While the sausages finish cooking, toast the buns or ciabatta bread on the BBQ or in a pan until they’re golden and slightly crispy. The toasted bread will be the perfect vessel for all the delicious fillings. - Assemble the Choripan
Now comes the fun part—building your Choripan! Start by piling the fried red peppers into each bun. Then, place 1 to 1½ sausages (depending on the size of your bun) on top. Drizzle the Karimix Chimichurri Sauce generously over the sausages, and scatter the diced white onions on top for a burst of freshness. - Serve and Enjoy
Finally, place the top half of the bun on and prepare to devour. Take a bite, and let the spicy chorizo, caramelized peppers, tangy chimichurri, and crunchy onions work their magic.
Why Karimix Chimichurri Sauce is the Game Changer
The secret to taking this sausage in a bun to the next level lies in the Karimix Chimichurri Sauce. It’s a ready-made sauce with a perfect balance of acidity from red wine vinegar, heat from the chili, and fresh, herbaceous flavours from parsley, oregano, and coriander. It’s the perfect partner for chorizo sausage, adding brightness and a flavourful punch to each bite.
Whether you’re cooking on a BBQ or griddle pan, this recipe will elevate your summer BBQ game and have everyone asking for seconds. So next time you fire up the grill, skip the usual condiments and give this Choripan recipe a try. The flavour dial has officially been turned up to 12!
