Uruguayan Choripán With Salsa Criolla
A classic South American street food staple featuring grilled pork sausage tucked into crusty bread and topped with a vibrant, tangy vegetable relish.
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Ingredients
- 4 large links Fresh pork chorizo sausages
- 4 pieces Baguette or crusty French rolls
- 1/2 cup Red bell pepper, finely diced
- 1/2 cup Yellow onion, finely diced
- 1 large Roma tomato, seeded and diced
- 1/4 cup Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 pinch Salt and black pepper
- 1/4 cup Chimichurri sauce(optional)
Instructions
- 1
Prepare the salsa criolla by combining the diced onion, bell pepper, and tomato in a small bowl.
- 2
Whisk together the olive oil, red wine vinegar, oregano, parsley, salt, and pepper, then pour over the vegetables and let sit for at least 30 minutes.
- 3
Preheat your grill to medium-high heat.
- 4
Place the chorizo sausages on the grill and cook for 12-15 minutes, turning occasionally until cooked through and charred.
- 5
While the sausages cook, slice the bread rolls lengthwise without cutting all the way through.
- 6
Butterfly the cooked sausages by slicing them lengthwise down the middle so they lay flat.
- 7
Place the bread on the grill for 1 minute to lightly toast the inside.
- 8
Place a butterflied sausage in each roll and top generously with the salsa criolla and optional chimichurri.
Nutrition per Serving
645
Calories
22g
Protein
38g
Carbs
45g
Fat
2g
Fiber
4g
Sugar
1150mg
Sodium
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