Choripan de Res — Print Recipe

A grilled beef sausage split and tucked into crusty bread with a generous drizzle of chimichurri sauce. Argentina's iconic street food and the classic prelude to any asado.

Ingredients

4 beef sausages (pure beef, seasoned with paprika and cumin)
4 crusty bread rolls or a baguette cut into portions
1/2 cup chimichurri sauce
1 tablespoon olive oil

Instructions

1 Grill the beef sausages over medium heat, turning occasionally, for about twelve to fifteen minutes until cooked through and nicely charred on the outside. Prick with a fork halfway through to release excess fat.
2 While the sausages cook, slice the bread rolls lengthwise without cutting all the way through, creating a hinge. Toast the bread briefly on the grill, cut side down, for about one minute.
3 When the sausages are done, slice each one lengthwise down the middle to butterfly them open, creating more surface area for the chimichurri.
4 Place each butterflied sausage inside a toasted bread roll. Spoon a generous amount of chimichurri sauce over the sausage.
5 Serve immediately while hot, with extra chimichurri on the side for those who want more.

Did You Know?

Choripan is so beloved in Argentina that it was voted one of the best street foods in the world. There are even competitive choripan festivals where vendors compete for the title of best choripan in Buenos Aires.