Chorizo Uruguayo and Choripán (Grilled Chorizo Sandwich)

  • Total time - 50 minutes
  • Sauce preparation - 20 minutes
  • Grilling - 30 minutes
  • Servings: 4
  • Country: Uruguay
An open Choripán (sandwich) with grilled Chorizo, topped with Chimichurri and Salsa Criolla.

Choripán is considered street food in Uruguay, often served as an appetizer during a barbecue (Asado). Fresh, unsmoked chorizo is used for Choripán.

Grilling the Chorizo is crucial. It is often grilled slowly to prevent bursting and to ensure it is cooked through in the center. Once cooked, the sausage is split lengthwise, opened up, and finished on the grill cut-side down until crispy.

Ingredients

For Choripán

  • 4 pieces fresh Chorizo (pork sausage)
  • 4 pieces rolls or short baguettes ('pan criollo' bread)

For Chimichurri (Traditional Sauce)

  • 0.5 cup fresh flat-leaf parsley, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp crushed chili flakes (or aji molido)
  • 3 Tbsp red wine vinegar
  • 0.5 cup olive oil
  • to taste salt and black pepper

For Salsa Criolla (Fresh Onion-Pepper Sauce)

  • 1 piece red onion, finely diced
  • 1 piece red bell pepper, finely diced
  • 1 piece tomatoes, finely diced
  • 2 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • to taste salt and black pepper

Instructions

Step 1: Preparing the Sauces (Chimichurri and Salsa Criolla)

Chimichurri: In a bowl, mix parsley, garlic, oregano, chili, vinegar, salt, and pepper. Slowly whisk in the olive oil. Let stand for 30 minutes for the flavors to meld.

Salsa Criolla: In a separate bowl, mix onion, bell pepper, tomatoes, vinegar, oil, salt, and pepper. Also let stand.

Step 2: Grilling the Chorizo (Parrilla)

Preheat the grill to medium heat. Prick the Chorizo with a needle or skewer. You can also carefully prick it several times with a fork to release excess fat (but gently, to avoid all the juice squirting out).

Grill the whole sausages slowly for about 20–25 minutes, turning them until they are almost fully cooked (internal temperature should be approximately 80 °C).

Remove the cooked Chorizo, slice it lengthwise (not completely through, so it stays together), and open it up like a butterfly.

Place the sausages back on the grill, cut-side down, and grill for another 5 minutes until a crispy, charred crust forms.

Step 3: Preparing the Bread and Serving (Choripán)

Slice the rolls or baguettes lengthwise (not completely through). Brush the inside of the bread with the fat that dripped from the Chorizo on the grill.

Briefly toast the bread on the grill (cut-side down) for 1–2 minutes until lightly crunchy.

Place one cut, grilled Chorizo into each bread roll. Generously top with Chimichurri and/or Salsa Criolla.

Serve immediately, hot.