Choripan Argentino
gourmet
Preparation time
25 minutiDifficulty
MediaCooking time
15 minutiServings
4Marinatura
12 oreChoripán argentino: salsiccia grigliata in pane croccante, con salsa chimichurri. Un classico street food argentino ricco di sapore e tradizione!
Ingredients
- White bread400 g
- Ground beef250 g
- Sausage meat250 g
- Smoked paprika1 teaspoon
- Red wine vinegar1 tablespoon
- Sweet paprika1 teaspoon
- Cumin1 teaspoon
- Garlic1 clove
- Fine saltto taste
- Black pepperto taste
Procedure
0. In a bowl, combine the ground beef and sausage paste. Add the sweet and smoked paprika, chili pepper, cumin, salt, pepper, and minced garlic. Pour in the red and white wine vinegar, then mix well to combine the flavors. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour (12 hours is ideal for a more intense flavor). 🔥 The secret? Allowing the mixture to rest well enhances the flavor of the chorizo!
1. Now you have two options: Without casing: shape 4 cylindrical sausages with your hands and compact them well. With casing: rinse the casing in warm water, stuff the meat, and create 4 chorizos. In this case, it's always better to use the casing since this way, the cooking juices are preserved.
2. Cut the buns in half and toast them on the grill for about 2 minutes. Cut the chorizos in half lengthwise (optional, but a classic in Argentina). Arrange them on the bun and top with plenty of chimichurri. Find the recipe in the link above. Close and enjoy!
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Creation date Mar 31, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.