Argentinian Grilled Sausage Sandwiches

These Argentinian inspired sandwiches, known as Choripan, are a classic street food – a juicy grilled spicy sausage on a fresh crisp bun drenched in a bright herbaceous sauce. 


For the Argentinian Chimichurri: - Garlic - Red Onion - Oregano - Parsley - Canola oil - Olive oil - Vinegar - Salt - Red pepper


Make the Chimichurri: Using a food processor, pulse the garlic and onion until minced. Add the oregano and parsley and pulse 5 to 7 more times.

Remove from the stand and transfer to a bowl. Stir in the canola oil, olive oil, vinegar, salt and red pepper flakes.

Grill the Sausage: Preheat the grill to medium-high heat for indirect grilling, around 350 to 400 degrees.

Split the sausages down the center, if desired, and place on the cooler side of the grill.

Grill the horizo, rotating as needed for even cooking and to avoid flare ups. Use caution as fresh sausage had a lot of fat that will drip.

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