Mill City Cooks

Choripan – Argentinian Sausage Sandwiches with Chimichurri

By: Beth Jones


  • 1 recipe Chimichurri (below)
  • 2 large onions, cut into thin rings
  • 1 Tablespoon sunflower oil
  • Salt and freshly ground black pepper to taste
  • 2 Crusty baguettes, each sliced horizontally and cut into quarters
  • 8 good quality sausages, chorizo, andouille or any standard brat will do


Toss the onions with the oil, salt and pepper and grill over medium high heat until charred and tender. Remove from the grill. Grill the sausages over medium high heat until cooked through. Brush the baguettes with sunflower oil and grill until nicely toasted. Put one sausage on each baguette and top with the onions and chimichurri (recipe below). Serve with Beth’s Baked Money Beans for delicious meal!


This recipe will make more chimichurri than you will need for the choripan, but use it throughout the week on steak, chicken, fish, grilled veggies or even as a salad dressing.

  • 1 bunch cilantro, with stems
  • 1 bunch parsley, with stems
  • 1 garlic scape, or 1 clove garlic
  • 1 Tablespoon red wine vinegar
  • 1 cup sunflower oil or olive oil
  • 1 pinch chili flakes
  • Salt and freshly ground black pepper to taste

Combine all the ingredients in the jar of a blender until just blended. Can be held in the refrigerator for up to 4 days, but is best if used sooner.