Choripán is a pretty simple dish consisting of a grilled Argentinian Chorizo in grilled bread, topped with parsley chimichurri and salsa criolla. The sausage was savoury and delicious and slightly smoky, pairing perfectly with fresh, tangy and vibrant chimichurri and salsa.
I really wanted to make this dish because I read that this dish is served at Argentinian football matches so it seemed like the perfect thing to make, but I couldn't for the life of me find Argentinian chorizo anywhere. It's not as simple as substituting Spanish chorizo instead, as although they share a name they are very different sausages. Argentinian chorizo is a pork and beef mixed sausage, flavoured with garlic, paprika and wine – and not cured.
Since this was a really important part of this dish, I didn't want to compromise, so I actually got a local butcher to custom-make me some Argentinian chorizo – shout out to Charlotte's Butchery in Gosforth, Newcastle upon Tyne! This really elevated the dish to something that felt much more authentic to what they would eat in Argentina.
Having learnt from this experience, I think I would next time ask for larger casings for the sausages (I chose medium as I really had no idea) as I think a thicker sausage would remain juicier under the grill, but I was so pleased with how this came out!
If you're interested in my journey through food this world cup, check out my user page for the dishes I have made before 😀
by delicatedead
2 Comments
Also I messed up my user flair so am apparently destined to be a guest forever lol
I hope we’ll see a Spanish dish next and not a French one.