Choripánes Recipe

Name: Choripánes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed fresh flat-leaf parsley leaves and tender stems; 2 cups packed fresh cilantro leaves and tender stems; 2/3 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 tablespoons chopped shallot (from 1 small shallot); 1 tablespoon fresh oregano leaves; 1 teaspoon chopped garlic (about 1 clove); 1 teaspoon kosher salt; 1/2 teaspoon crushed red pepper; 1/2 teaspoon lime zest (from 1 lime); 1 pound Argentinian chorizo or hot Italian sausage; 2 (12-oz.) crusty baguettes

Servings: persons

2 cups packed fresh flat-leaf parsley leaves and tender stems
2 cups packed fresh cilantro leaves and tender stems
2/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons chopped shallot (from 1 small shallot)
1 tablespoon fresh oregano leaves
1 teaspoon chopped garlic (about 1 clove)
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon lime zest (from 1 lime)
1 pound Argentinian chorizo or hot Italian sausage
2 (12-oz.) crusty baguettes

1
Prepare the Chimichurri: Process all Chimichurri ingredients in a blender until herbs are finely chopped and mixture is slightly chunky, about 15 seconds. Store Chimichurri in an airtight container in refrigerator up to 1 week.
2
Prepare the Sandwiches: Heat a large cast-iron skillet over medium or preheat a grill to medium (350u00b0F to 400u00b0F). Add sausages to skillet or lightly oiled grill grates, and cook, turning occasionally, until charred, about 16 minutes. Cut chorizo links in half lengthwise, and return to skillet or grill, cut sides down. Cook until charred and cooked through, about 2 minutes. Transfer to a cutting board.
3
Cut each baguette in half crosswise to make 4 pieces; cut off and discard ends. Cut each baguette piece in half parallel to cutting board. Place bread, cut sides down, in skillet or on lightly oiled grill grates. Cook until lightly toasted, 1 to 2 minutes. Divide sausage evenly among bottom baguette pieces. Drizzle each with 2 tablespoons of the Chimichurri. Cover with top baguette pieces. Serve with additional Chimichurri.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups packed fresh flat-leaf parsley leaves and tender stems, 2 cups packed fresh cilantro leaves and tender stems, 2/3 cup extra-virgin olive oil, 1/4 cup red wine vinegar, and more.

Yes, Choripánes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Choripánes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions