Choripan con Chimichurri (Grilled Sausage Rolls)

Featured by Casa Bianchi Winery in the International Wine Club.
Choripan con Chimichurri (Grilled Sausage Rolls)


In Argentina, the street food of choice is the Choripan, a bread roll filled with a split grilled sausage, and slathered in the nation’s salsa of choice, a tangy parsley and garlic laced Chimichurri. Pair with the Casa Bianchi 2012 ‘Famiglia Bianchi’ Cabernet Sauvignon.

Yield: 8
Prep Time: 2 Minutes
Cook Time: 18 Minutes


• 8 heat and serve sourdough dinner rolls
• 2 Tbs. Olive Oil
• 4 oz. thinly sliced onions
• 6 oz. sausage, such as Andouille, Polish, Italian, or Bratwurst
• 12 oz. prepared Argentinian Chimichurri Sauce (try the one in our Adventure Package!)


Preheat oven to 350 degrees. Split the dinner rolls in half lengthwise with a serrated bread knife. Following the manufacturer’s directions, heat the rolls in the oven until they are nicely browned, about 10 min. While the bread is baking, heat the olive oil in a 10-inch skillet. Add the sliced onions, and saute until very well caramelized, about 5 min.

Meanwhile, slice the sausage in half lengthwise, then cut each half into 4 smaller pieces. Place the sausage cut side down into the hot skillet (with the onions), brown alongside of the onions for 3 to 5 min. Remove the onions and sausage from the pan and set aside, keeping them warm. Remove the rolls from the oven. Separate the halves, and place them cut side down into the hot skillet, toasting them for 1 to 2 minutes, until the bread is toasty and brown. Fill with a piece of sausage, a pinch of grilled onions, and chimichurri sauce on the side.

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