COME AND VISIT OUR WAREHOUSE SHOP OPEN MON-FRI 9AM-5PM, SATURDAY 10AM-1PM

Argentinian Choripan

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 Ben's inspiring recipes and simple 'how to cook' videos...

Black Pepper Beef Recipe with noodles - Woh Hup - Ping Coombes Somerset Foodie
Chinese Black Pepper Beef Noodles

Black pepper beef is one of those enduring dishes that's on every Chinese takeaway menu. This dish is super easy and really quick to bring together at home with just a few ingredients. Beef and black pepper are bold flavours and the combination will make your mouth water and your taste buds tingle.
Karaage - Japanese Fried Chicken with Sweet Miso and Sesame Slaw
Karaage - Japanese Fried Chicken with Sweet Miso and Sesame Slaw

Fried chicken is one of the true joys in life, it's heralded in many parts of the world and done differently wherever you go. The Japanese version is known as Chicken Karaage and it's absolutely delicious, particularly when dunked in some rich Kewpie mayonnaise, spiked with Japanese seven spice. I've served my Karaage with a simple slaw that I dressed with a really great sweet miso and sesame dressing and some plain rice.
Spanish Chickpea Stew with Fino Sherry and Roasted Peppers
Spanish Chickpea Stew with Fino Sherry and Roasted Peppers

If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.