These Choripan are often sold as a street food in Argentina and its snack you'll see being enjoyed at every football game. Traditionally the chorizo sausage is lathered in Chimichurri and/or Salsa Criolla so I've included both
Another variety of sausage to use a hot dog would be Morcilla, a blood sausage so the Choripan becomes a Morcipan
Start off making the Chimichurri by adding all the ingredients to a bowl and give a good stir to combine all the flavours
Next up is the Salsa Criolla. Once again, add all the ingredients into a bowl and give a good stir
Wrap both these up and keep in the fridge until you’re ready to serve
In a frying pan, add some oil and warm over a medium heat. Add the chorizo sausage whole and fry off for a few minutes each side.
Remove the chorizo from the pan, slice in half length wise and set aside
Slice the buns and place the split chorizo in the middle. Spoon over the Chimichurri and the Salsa Criolla and serve straight away.