Grill & BBQ
Choripán with Chimichurri
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Grilled coarse pork sausage in a crusty bread roll meets chimichurri made with parsley, oregano and garlic. This Argentinian-inspired combination pairs rich grilled flavours with a fresh herb sauce.
Timing
- Preparation: 20 min.
- Cooking: 15 min.
- Safe core temperature: at least 71.1 °C (USDA; check with a thermometer).
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 680 kcal
- Protein
- ≈ 21.4 g
- Carbohydrates
- ≈ 32.6 g
- Fat
- ≈ 50.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 coarse pork sausages (about 120 g each) · ≈ 480 g · Assumed item weight × count; total amount
Bratwurst-Grundbrät (W221100) - 4 crusty bread rolls · ≈ 240 g · Assumed item weight × count; total amount
Weizenbrötchen (B511000) - 1 bunch flat-leaf parsley (about 30 g) · ≈ 30 g · Assumed quantity / reference product
Petersilienblatt roh (G250100) - 2 garlic cloves · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 3 tbsp red wine vinegar · ≈ 45 g · Assumed quantity / reference product
Weinessig (R121000) - 6 tbsp olive oil · ≈ 81.9 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 2 tbsp fresh oregano or 2 tsp dried · Salt or small seasoning amount; no salt/micronutrient calculation
- 1/2 tsp chilli flakes · Salt or small seasoning amount; no salt/micronutrient calculation
- 1/2 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- Black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 coarse pork sausages (about 120 g each)
- 4 crusty bread rolls
- 1 bunch flat-leaf parsley (about 30 g)
- 2 tbsp fresh oregano or 2 tsp dried
- 2 garlic cloves
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- Black pepper
Instructions
- Finely chop the parsley and oregano and grate the garlic. Mix with vinegar, oil, chilli, salt and pepper; leave to infuse for at least 15 minutes.
- Prepare the barbecue for medium direct heat. Grill the sausages over moderate heat, turning regularly, until browned and fully cooked.
- Split the rolls and briefly toast the cut sides.
- Place one sausage in each roll and serve with chimichurri.
Tips
- Equipment: Parrilla
- Food safety: Make sure fresh coarse sausages are fully cooked; as a precaution, measure at least 71.1 °C at the centre.
- Technique: Argentinian-inspired version; adjust the amount of sauce to the desired heat level.
- Tip: Add the chimichurri after grilling so the herbs and garlic do not burn.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
