Tradition, Smoke, and Sausage: Argentina’s Favorite Street and home Food

In Argentina, grilling isn’t just a method—it’s a way of life. And few foods capture the soul of an Argentine asado (barbecue) like chorizo and its legendary sandwich form: the choripán. Whether you’re tailgating in Buenos Aires, gathered with family on a Sunday afternoon, or hosting a backyard BBQ, these garlicky, juicy sausages are always the star of the fire. Chef Ed walks you through crafting authentic Argentinian chorizo from scratch and serving it the traditional way—on crusty bread with chimichurri.

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Argentina is world-famous for its beef and grilling culture. The asado is a sacred weekly event where friends and family gather around open flames for hours of meat, wine, and storytelling. While ribs and steaks often headline the grill, chorizo—a fresh, mildly spiced pork sausage—is the essential opening act. Its humble sandwich form, choripán, made by placing grilled chorizo in crusty bread and topping it with chimichurri sauce, is beloved at soccer matches, roadside food stalls, and backyard gatherings alike.

Chef Ed’s Homemade Argentinian Chorizo

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes (plus optional 12 hours chill time)
Servings: Makes 8 sausages

Ingredients:

  • 2 1/2 lbs pork shoulder, coarsely ground
  • 1/2 lb pork back fat, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons crushed red pepper flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup cold water
  • Natural hog casings (optional, for stuffing)

Instructions:

  1. Mix the Sausage:
    In a large bowl, combine the ground pork, back fat, garlic, paprika, red pepper, oregano, salt, and pepper. Mix thoroughly with your hands. Add vinegar and water, then knead until the mixture is sticky and well incorporated.
  2. Stuff the Sausages:
    If using casings, rinse them well and soak in warm water. Thread onto a sausage stuffer and pack the mixture tightly, avoiding air pockets. Twist into 6-inch links. Chill overnight for best flavor.
  3. Grilling Tips from Chef Ed:
  • Fire it up: Use hardwood charcoal for authentic Argentine flavor. Let the fire die down to glowing embers before placing sausages on the grill.
  • Low and slow: Grill sausages over medium-low heat, turning often for even cooking, about 15–20 minutes. You want a crisp casing and juicy interior—avoid high flames.
  • Press test: They’re done when firm to the touch and the juices run clear.

Choripán Sandwich Assembly

Ingredients:

  • 4 Argentinian-style chorizo sausages (see above)
  • 4 crusty rolls or demi baguettes
  • Chimichurri sauce (homemade or store-bought)
  • Optional toppings: pickled onions, roasted red peppers, arugula

Instructions:

  1. Slice rolls lengthwise but not all the way through. Toast on the grill for 1–2 minutes until golden.
  2. Slice the grilled chorizo lengthwise (but not all the way through) and lay inside the bread.
  3. Top generously with chimichurri and your choice of garnishes. Serve hot with a cold beer or glass of Malbec.

Why Athletes (and Everyone) Love It

Though indulgent, Argentinian chorizo offers plenty of protein and iron, making it a great post-workout recovery option when balanced with veggies and fresh sauces like chimichurri. Pork shoulder also provides healthy fats that help fuel sustained energy—perfect after a long hike, game, or gym session.

References:

  • Argentine Beef Promotion Institute. (2022). Cultural relevance of asado and chorizo.
  • USDA FoodData Central. (2023). Pork shoulder nutrition data.
  • The Spruce Eats. (2023). Traditional choripán recipe and history.

 

Meta description:
Chef Ed’s Argentinian chorizo and choripán recipe honors tradition with bold flavor and perfect grilling.