Argentinian Choripan

It's summer BBQ season and I'm raising the 'sausage in a bun' bar to new levels with some inspiration from Argentina. In South America foodies go nuts for 'Choripan', literally combining Chorizo Sausage 'Chori' and 'Pan'... Spanish for bread. I'm serving this famous dish with chimichurri sauce, a punchy salsa made from parsley, coriander, oregano, chilli, garlic and red wine vinegar.

Spinal Tap famously had guitar amps that went to 11, we think this sausage in a bun recipe turns the flavour dial up to 12! Cooking with our soft chorizo sausages is almost cheating, they pack so much flavour. Add in the chimichurri sauce and you have an awesome combination going on.

These are great cooked on a BBQ or just in a griddle pan if you're not planning on firing up the barbecue.

Ingredients for Argentinian Choripan
Serves 3-4
1 x Pack Spicy Cooking Chorizo Sausages, skins removed
3 x Red Peppers, finely sliced
½ White Onion, finely diced
4tbsps Chimichurri Sauce
1tbsp Extra Virgin Olive Oil
1-2tbsp Cold Pressed Rapeseed Oil
3-4 Buns or Ciabatta bread cut into pieces

1. Light the BBQ so it has time to get to optimal cooking state.

2. Finely slice the red peppers and and fry them in a pan with the rapeseed oil until they are soft and slightly caramelised on the edges.

3. Mix 4 tbsps of Chimichurri sauce with 1 tbsp of Extra Virgin Olive Oil and set to one side.

4. Finely dice the white onion.

5.  The skins on the chorizo sausages come off really easily, just make a light cut down one side of them and peel the skin away.

6. The sausages are cooked whole to begin with, then removed from the heat and butterfly cut (just cut down one side to open the sausage up) exposing the centre. Put them back on the heat to crisp the middle.

7. Whilst the sausages are cooking, toast the bread.

8. To build the Choripan, start by piling in the fried red peppers, place 1-1½ sausages on top (depending on the size of your bun), drizzle over some chimichurri sauce and scatter in some of the diced white onions. Whack on the other half of the bun and devour...oh yes.

Enjoy! And foodies don't forget to tag us on your social posts if you make this at home. 

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.

Also in Somerset Foodie recipes - let us inspire you...

Tom Yum Noodle Soup

1 Comment

Tom Yum Soup is a classic and really popular dish from Thailand - it's nourishing, fragrant and aromatic. We sell Maesri Tom Yum soup paste which means it is super easy to make an authentic soup at home. This paste is packed full of lemongrass, tamarind, red chilli, kaffir lime and galangal.

Indian Lunch Main Course

Easy Coconut & Spinach Chana Dal with Pan Roasted Broccoli

I make Dal for supper regularly - at least once a month. It's delicious, healthy and so easy, particularly if I'm busy. It takes no time to get this recipe going and after an hour or so when you're ready to stop and eat, it's done. It's also great when you've not had much time for shopping - you just need a few fresh ingredients.

Traditional Malaysian Laksa

This authentic Malaysian Laksa is such an iconic dish - a rich, fragrant broth with lots of spice, noodles and deeply satisfying flavours. Whilst there are lots of regional variations, the base generally uses plenty of garlic, ginger, galangal, lemongrass, chilli and dried shrimps (belacan), this latter gives the soup that distinct and intense prawn undertone.