Choripán de Carne

Name: Choripán de Carne
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 4 beef sausages (100% beef); 4 crusty bread rolls, split; Chimichurri: 1 cup parsley, 4 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp oregano, 1 tsp red pepper flakes, salt

Choripán de Carne (choh-ree-PAHN deh KAR-neh)

Grilled Beef Sausage Sandwich

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 444 kcal

A crusty bread roll split and stuffed with a juicy grilled beef sausage, drizzled with chimichurri sauce — the quintessential Uruguayan street food found at every football match and weekend asado.

Nutrition & Info

Protein 22.0g

Carbs 35.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ wheat

Equipment Needed

charcoal grill or griddle tongs bread knife

Presentation Guide

Vessel: paper-wrapped, hand-held

Garnishes: chimichurri

Accompaniments: cold beer, salsa criolla

Ingredients

4 beef sausages (100% beef)
4 crusty bread rolls, split
Chimichurri: 1 cup parsley, 4 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp oregano, 1 tsp red pepper flakes, salt

Instructions

1
Make chimichurri: finely chop parsley and garlic. Mix with olive oil, vinegar, oregano, red pepper flakes, and salt. Rest 30 minutes.
2
Grill beef sausages over medium-high heat, turning occasionally, until cooked through and charred, about 12 minutes.
3
Lightly toast the split bread rolls on the grill, cut-side down.
4
Place one grilled sausage in each roll. Drizzle generously with chimichurri.
5
Serve immediately while hot.

💡

Did You Know?

In Uruguay, the choripan is so beloved that vendors set up grills outside every football stadium — the smell of grilling sausages is inseparable from the matchday experience.

Chef's Notes

Equipment Tips

charcoal grill or griddle
tongs
bread knife

Garnishing

chimichurri

Accompaniments

cold beer, salsa criolla

The Story Behind Choripán de Carne

Choripan (a portmanteau of chorizo and pan/bread) is a staple of Uruguayan gaucho culture and asado gatherings, traditionally served as the first bite while the larger cuts of meat continue to cook. This version uses 100% beef sausages, reflecting the Uruguayan tradition of beef-based grilling.

🕐 Traditionally enjoyed pre-asado appetizer, football matches, street food 📜 Origins: Gaucho barbecue tradition, 19th century

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