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11th May, 2018

These Choripan are often sold as a street food in Argentina and its snack you'll see being enjoyed at every football game. Traditionally the chorizo sausage is lathered in Chimichurri and/or Salsa Criolla so I've included both

Another variety of sausage to use a hot dog would be Morcilla, a blood sausage so the Choripan becomes a Morcipan


  • For the Chimichurri:
  • 2 Tbsp red wine vinegar
  • 3 Tbsp water
  • 2 garlic cloves, grated
  • 1 Tbsp dried oregano
  • 1 Tbsp smoked paprika
  • Handful parsley, finely chopped
  • 1 Tbsp olive oil
  • salt and pepper to season
  • For the Salsa Criolla:
  • 1 large tomato, diced
  • 1 red onion, finely chopped
  • 1/2 red pepper, diced
  • 1 spring onion, finely chopped
  • 1 clove garlic, grated
  • 1 tsp oregano
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • Salt and pepper to season
  • For assembly:
  • 6 chorizo
  • 6 french bread buns such as demi-baguettes


    Start off making the Chimichurri by adding all the ingredients to a bowl and give a good stir to combine all the flavours

    Next up is the Salsa Criolla. Once again, add all the ingredients into a bowl and give a good stir

    Wrap both these up and keep in the fridge until you’re ready to serve

    In a frying pan, add some oil and warm over a medium heat. Add the chorizo sausage whole and fry off for a few minutes each side.

    Remove the chorizo from the pan, slice in half length wise and set aside

    Slice the buns and place the split chorizo in the middle. Spoon over the Chimichurri and the Salsa Criolla and serve straight away.