If you are looking for an epic backyard grilling recipe, these Loaded Choripan’s are it! Packed full of delicious seared Johnsonville Chorizo, we will cook over live fire and make an epic sandwich. Topped with garlic mayo, spicy serrano chimichurri and pickled red onions for bonus deliciousness. These guys are quick, easy and will feed a crowd. Let’s start cooking!
Post Sponsored by Johnsonville
What is a Choripan?
To start, you might be wondering what a loaded choripan even is? Well, this is a classic South American dish usually loaded with grilled chorizo sausage on crusty bread topped with all kinds of sauces, but traditionally chimichurri. They are absolutely delicious because they combine salty savory sausage, sour chimichurri and sweet bread for an all encompassing meal.
For our recipe, we are going to break the mold a little! Instead of using whole chorizo, I am going to open up the sausage and cook it. I will make a garlicky mayo along with a spicy serrano chimichurri. Add some pickled red onions, and you have my Loaded Choripan. Now that we are all hungry, let’s start that fire.
Making our Loaded Choripan
While this might be a different choripan, grilling this Loaded Choipan is very quick and easy! Get a medium high heat fire ripping on your grill and break out the skillet or plancha. I prefer to cook these Johnsonville Chorizo sausage on a skillet because I am shooting for that crispy crust! The heat from the grill will give me a ton of surface area on the skillet to crispify (is that a word?) the outside of the sausage. This is the first reason why I open the sausage up instead of leaving it whole. Another, is because it makes it easier to double stack!
Once the sausage is cooked, I will top with shredded Monterey Jack cheese and let that melt. I like adding cheese to my choipan’s because it helps to amplify that savoriness even more. Once melted, we will pull the sausage off and start building our Loaded Choripan!
If you’re digging this sausage recipe, you should check out my Philly Cheese Sausage Skewer!
Time to Eat!
Making sure your bread is toasted, we will lather it will some of that garlic mayo. Add one or two cheesy chorizo sausages topped with pickled red onions and that amazing spicy serrano chimichurri. These Loaded Choripans were delicious, easy to make and a fun meal for backyard cooking, tailgating and more. Cheers!
Loaded Choripan for a delicious, hand held kind of dinner.
- 6-8 Johnsonville Chorizo Sausage Links
- 2 cups of Monterey Jack Cheese shredded
- 1 cup of Pickled Red Onions
- 4-5 Hoagie Roll sliced in half
- 3 tbsp of Butter
- ½ cup of Mayonnaise
- 1.5 tbsp of Garlic Paste
- 2 tsp of Hot Sauce
- 2 medium Lemons juiced
- ½ cup of Parsley chopped
- ¼ cup of Red Wine Vinegar
- 1.5 tbsp of Minced Garlic
- 2 Serranos chopped
- 1 tsp of Red Chili Flakes
- 1 tsp of Kosher Salt
- 1 tsp of Black Pepper
- Olive Oil to taste
Begin by carefully slicing your Johnsonville Chorizo sausages open so that they are almost cut in half. Set them aside. Next, add all the ingredients for the garlic mayo to a bowl and mix thoroughly. Place that in the fridge until ready to use. Finally, mix all the ingredients for the spicy serrano chimichurri into a bowl and let sit until ready to use.
Preheat a medium high heat fire (around 375F) for direct cooking. Add a cast iron skillet or plancha over the flames about 1 minute before cooking.
Add your chorizo to the plancha with the raw meat side facing down. Cook for about 2.5-3 minutes, then flip over. Cook the other side for 1.5-2 minutes or until the sausage reaches 165F internal. After you flip the sausage the first time, cover with the shredded monterey jack cheese. Let melt, then once the sausage is done pull off and let rest. Finally, lather the inside of your rolls with butter and toast over the fire until they are golden brown (about 1 minute).
Next, start building your choipan with your roll, mayo on bottom, 1-2 cheesy chorizo’s, pickled red onions and a big spoonful of chimichurri. Serve and enjoy!