A popular street food in South America, Choripán is grilled chorizo served on crusty bread. This recipe tops it with a homemade chimichurri and fresh and vibrant salsa criolla. Forget the hot dog – this is what you want to grill all summer long!.
This summer I’ve been grilling like crazy, and I really LOVE IT! For me, sitting outside in the warm weather and cooking some great food in the smoker or on the hot grill grates is what summer is all about. Just chilling and grilling. A lot of people talk about grilling steaks, burgers, or even hot dogs, but I want to make the case for grilling sausage.
Patty LOVES a good grilled sausage, and when I ask her what she’d like, she usually picks sausage over steak. We both love spicy Italian sausages and making our own sausages, but this recipe is the best when it comes to taste and satisfaction. Were talking CHORIZO here, and its phenomenal. This recipe I’m going to use is called “Choripán Argentina,” and you’ll want to know more about it.
Choripán is a popular street food in Argentina, particularly Buenos Aires. Its name comes from the fact that it is made of chorizo and bread (pan). The bread is usually crusty bread like a baguette, and it tastes a lot like a chorizo hot dog or chorizo sandwich.
Its very popular in Chile, Argentina, Uruguay and Perú. Choripán is usually served with chimichurri, but I’ve added Argentinian salsa criolla to make it more crisp and spicy, and I know you will love it. Your zest factor may change based on the brand of chorizo you purchase.
It might not be as popular here as the American hot dog yet, but as someone who loves spicy food, it’s on MY list. Im sure it will for you, too. I mean, chorizo! Yeah! Its a South American specialty.
Chorizo sausage is a spicy, smoky, and flavorful sausage that is a staple in Spanish and Mexican cuisine With its deep red hue, discernible aromas, and distinctive taste, it’s easy to see why chorizo is a favorite among sausage lovers. When making chorizo, whether fresh or cured, cooks have traditionally preferred to grill it to bring out its authentic, charred flavors However, grilling chorizo can seem daunting for beginners who aren’t sure about the ideal timing. Undercooking can lead to raw, rubbery textures while overcooking produces dried out and tough sausages. So how long should you grill chorizo to achieve the perfect blend of smokiness and juiciness? Let’s find out!
How Long Does It Take to Grill Chorizo?
The ideal grilling time for chorizo largely depends on the type you are using – fresh, cured, thick links or thin patties. Here are some general guidelines:
- Fresh bulk chorizo formed into patties or links – 8 to 12 minutes
- Pre-cooked cured chorizo links – 6 to 10 minutes
- Thick chorizo links (1.5 inches or wider) – 10 to 15 minutes
- Thin chorizo links (1 inch or less) – 8 to 12 minutes
These timings assume a medium-high grill heat of around 350°F to 450°F. The sausages should be flipped frequently, around every 2 to 3 minutes, for even exposure on all sides.
For food safety, fresh chorizo must always be cooked to an internal temperature of 160°F. To gauge doneness accurately, invest in a good digital meat thermometer. Insert the probe into the thickest section of a chorizo link and once 160°F is displayed, it’s ready to come off.
Handy Grilling Tips for Cooking Chorizo Perfectly
Follow these handy tips for grilling chorizo sausages to juicy charred perfection
1. Remove Casing for More Surface Area
For faster more even grilling slip the fresh chorizo out of its casing before cooking. Shape it into patties or links for better contact with the grill grates. The increased surface area delivers delicious charring.
2. Use Medium-High Heat
Chorizo needs sufficient heat to brown and render fat properly. Medium-high heat between 350°F to 450°F is ideal. Avoid extreme high heat to prevent burning and shriveling.
3. Grill Over Direct Heat
For flavorful charring, grill the chorizo directly over the heat source. Avoid indirect zones which will steam rather than sear the sausages.
4. Flip Frequently
To prevent burning and encourage even cooking, flip the links every 2-3 minutes. Frequent turning prevents the build-up of heat on any one side.
5. Add Wood Chips
Add soaked wood chips to the charcoal or gas grill for extra smoky flavors. Good options include hickory, oak and mesquite.
6. Brush on Oil
Lightly brush the sausage links with olive oil or vegetable oil before grilling. This helps prevent sticking to the grates.
7. Use a Meat Thermometer
Insert a digital meat thermometer into the thickest link to check for the safe minimum internal temperature of 160°F. This eliminates guessing when they are done.
8. Let Rest Before Serving
Once off the grill, let the chorizo links rest for 5-10 minutes. This allows juices to redistribute evenly for a juicier bite. Dig in while hot!
Grilling Time Chart Based on Chorizo Type and Thickness
To summarize chorizo grilling times based on the type and size, refer to this handy chart:
| Chorizo Type | Diameter / Thickness | Approximate Grilling Time |
|---|---|---|
| Fresh chorizo patties | 1⁄2 inch thick | 8 to 10 minutes |
| Fresh chorizo links | 1 inch thick | 10 to 12 minutes |
| Fresh chorizo links | 1.5 inches thick | 12 to 15 minutes |
| Pre-cooked cured chorizo links | 1 inch thick | 6 to 8 minutes |
| Pre-cooked cured chorizo links | 1.5 inches thick | 8 to 10 minutes |
Grilled Chorizo Recipes to Try
While chorizo is fantastic grilled on its own, it also shines in these quick and easy recipes:
Chorizo Burgers
Form 50/50 patties using ground beef and Mexican chorizo. Grill to medium doneness, about 8 minutes per side. Top with pepperjack cheese, sliced avocado, fried onion rings and chipotle mayo.
Chorizo and Vegetable Skewers
Thread cubes of chorizo, bell peppers, onion, zucchini and pineapple onto skewers. Grill for 10 to 12 minutes until the veggies are tender, basting with a chimichurri sauce.
Chorizo Breakfast Sandwich
Grill cured chorizo links, eggs, thick bread slices and cheese. Assemble into hearty breakfast sandwiches.
Grilled Chorizo Pizza
Pre-cook homemade or store-bought pizza dough on the grill. Top with grilled chorizo slices, caramelized onions, tomatoes and oregano.
Mastering the ideal grilling times is key to cooking chorizo sausage perfectly. Aim for 8 to 15 minutes over direct, medium-high heat depending on the type and size. Rely on a meat thermometer to eliminate the guesswork. Chorizo’s signature spicy, smoky flavors truly shine when prepared on the grill. Now that you’re armed with timing and tips, get ready to impress your family and friends with spectacular grilled chorizo!
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Recipe Tips & Notes
- Grill the sausages. If the weather is bad, you can grill choripán inside, but it tastes better when cooked outside. You can also sear them up in a grill pan.
- Dont use hot dogs. Even though you love hot dogs, try these the next time you grill. These delicious grilled chorizo sausages will make you fall in love. Theyre so good!.
- Don’t skip the salsa criolla! It’s a specialty of Argentina, and I really think you should try it. It tastes great with fresh lime juice, which I sometimes add.
How to Make Grilled Chorizo (Choripán Argentina) – The Recipe Method
Prepare your grill. Heat one side to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.
Cook the chorizo sausages on the cool side. On the cooler side of the grill, put the sausages. Cook them for about 20 minutes, turning them over every so often, until they are mostly done.
Cook them on the hot side. Once they are nice and brown, move them to the hot side of the grill and cook them for another 4 to 5 minutes on each side. The internal temperature should be 150°F.
Make the salsa. Make your salsa by combining all the salsa ingredients in a large bowl. Toss them and set aside. This is great to do while the sausages are cooking.
Make the chimichurri sauce. Simply add all of those ingredients to a separate bowl and whisk them together. Adjust for salt if you’d like.
Serve and enjoy! Serve up the grilled chorizo sausages on toasted buns and top with salsa and chimichurri. It is so good topped with chimichurri, and even better with the salsa criolla!.
Go to town! Start chowing!
Heres the deal. After adding salsa to the sausage and putting it in the bun, it’s time to eat! Criolla is one of those dishes that tastes best when it’s still warm.
How To Grill Sausages The Right Way—Without Drying Them Out | Ray The Butcher
FAQ
How long should you cook chorizo sausages?
How long does it take to grill sausage?
How do you know when chorizo is cooked thoroughly?
How long to cook chorizo without casing?
How long to cook chorizo on the grill?
Cook for 10-12 minutes, turning each sausage halfway through the cooking time. Take off the lid and continue cooking for another 5-7 minutes until the sausages become brown. In total, you will need 15-19 minutes to cook chorizo sausage in boiling water on a stove. How Long To Cook Chorizo On Grill? Preheat the grill to high heat.
Can you cook chorizo sausage on a grill?
It’s also a bad idea to cook sausage with high heat by placing it directly on the hottest part of the grill. Par-boiling chorizo sausage for two minutes before placing it on the grill can help prevent the sausage casing from splitting open. You could also start cooking your chorizo slowly.
How long to cook chorizo sausage?
You will need to cook chorizo sausage in the oven for 12 minutes at 400 degrees F. Lay chorizo sausage links on a baking tray and brush them with olive oil. Chop 1 onion and 4 garlic cloves and place them around the sausages. Bake for 12 minutes, flipping the sausages halfway through the cooking time. How Long To Cook Chorizo Fry?
How long do you cook chorizo links?
Cover and cook: Put a lid over the pan and allow the chorizo links to cook for about 10-12 minutes, turning them frequently. Remove cover and keep cooking: Take off the lid and continue cooking the chorizo for an additional five to seven minutes or until golden brown.