Labor day is just around the corner, which means it’s time to get grilling! We love a good old American BBQ with burgers and hot dogs, but we also can’t help but feature some Argentinian grilled favorites. Choripan is an Argentinian staple. Eaten at soccer games and for a late night bite, amongst other occasions, it’s one of the most common street foods in Argentina. It’s also one of our favorite items to grill. This recipe for a traditional Argentinian Choripan with Chimichurri is a great way to impress your friends and family at your next backyard BBQ with something different.
This recipe uses traditional bratwurst sausages. You can use different sausages, but we find that the simple flavors of the bratwurst hold up well to the flavor powerhouse of the chimichurri. We have always appreciated the quality of Johnsonville Brats and can’t recommend their products enough. We used their original brats in this recipe.
The key difference about an Argentinian choripan is that the sausage is butterflied lengthwise to allow maximum charring on the grill AND to flatten out better onto your bread. This is important because they are usually served on a French baguette instead of hot dog buns. You can use whatever type of bread you prefer, but we like it best on a simple baguette.
Lastly comes the chimichurri. You won’t find a single Argentinian BBQ without a jar of homemade chimichurri around. It’s the best to top over freshly grilled meats and sausages. Be generous with it!
We added some grilled bell peppers to ours to add a little bit of crunch, but this can be omitted or added onto with some onions. Choripan are typically served with french fries in Argentina, but we paired ours with our Garlic Roasted Potatoes. If you want a simpler side, you can’t go wrong with a basic green salad.
Hope everyone has a great Labor Day weekend!
Ingredients
Method
- Combine ½ cup olive, parsley, garlic, vinegar, salt, pepper, cumin, oregano, and red pepper flakes into a food processor or blender to make the chimichurri. Pour into a jar and set aside.
- Next, set up your grill to medium-high heat.
- Toss the bell pepper with 1 tablespoon olive oil in a cast iron skillet and place on the grill. If you don't have a heat proof pan, you can saute the peppers on the stovetop as well. Cook for about 3-4 minutes until slightly charred, then set aside.
- Place the brats onto the grill. Cook for approximately 5 minutes on each side, but monitor closely. If browning quickly, the grill is likely to hot. Move the brats to a cooler part of the grill.
- After all sides are browned, remove sausages the from the grill and butterfly the sausages lengthwise. Do not slice through the entire sausage.
- Return to the grill and sear over high heat for about 2 minutes.
- While the brats finish, slice your baguette into 4 equal portions and then slice in half. Place on the grill for 30 seconds – 1 minute to char the bread slightly.
- Assemble sandwich with butterflied brat and grilled bell pepper. Top generously with chimichurri.
This post was sponsored by Johnsonville, but the opinions expressed here are 100% our own.