A grilled sausage sandwich, served burger-style, popular in Argentina, Brazil, Chile, Puerto Rico and Uruguay. Split sausages instead of meat patty and chimichurri instead of mayo for the base.
- 3 to 6 sausages depending on their size
- 3 burger buns split
- chimichurri store bought is fine
- shredded lettuce
- tomato slices
- cucumber slices
- Heat up the grill or pan (see notes after the recipe).
- Split the sausages vertically to “butterfly” them.
- Place the split sausages, cut side down, on the hot grill or pan, and cook until browned and lightly caramelized. Flip after about five minutes to brown the opposite sides.
- Lightly grill both sides of the split buns.
- To assemble the chori burgers: Spread chimuchurri on the bottom halves of the buns. Top with grilled sausages. Garnish with tomato and cucumber slices. Cover with the top halves of the buns and serve immediately.
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What kind of sausage is good for making a choripan? Highly-spiced sausages made with pork or beef, or a combination of the two, are best. You need enough fat to make this sandwich work. Turkey and chicken sausages are much too dry. American hotdogs and canned Vienna sausages won’t give you the best flavor and texture. A heavy thick-bottomed frying pan, preferably cast iron, can be used for pan-grilling the sausages.
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