Why Choripán is one of my favorite sandwiches.

I was first introduced to Choripan by a couple from Argentina that were living in Bordeaux, France.
You’ll often find choripan served with whole-seared sausage links, but this works great with loose ground chorizo too. I made my own chorizo but you could use store-bought for an even quicker recipe.
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[@chasecomfort3940]

I love these types of videos where you show the benefits of recipes built to be portioned into the freezer. Fast food doesn't require a drive-through

[@MangoTheRetriever]

Whoever built your website is a total baller! Seriously, it's an incredibly well-built product-super clean, functional, and smooth to navigate. Big props!

[@Canny-Octopus]

It really is great! So much time and thought went into every part of it.

[@HellHappens]

Agreed. My man spent the money and got an actual professional

[@omarbenjelloun2271]

So true and it's so pretty to look at

[@tititomitorres]

Amazing to see a smashed choripan, can't imagine the browned flavor in there. Cheers from Chile

[@CookWellEthan]

All the same flavor from the seasonings, but so much more browning!

[@ParleyPCat]

I lived in Chile for a few years, the cuisine is super underrated, they have so many amazing dishes! I wish I could have cocimiento again, so incredible. I also have charqican for my birthday every year, which is in 3 days🤗 Saludos!

[@degoyen]

@@ParleyPCatCharquicán con huevo it’s the best

[@ParleyPCat]

@@degoyenIt’s my absolute favorite!

[@zzzzzz69]

baguette, chorizo, chimichurri, that's one of the simplest and best street food combos to my taste

[@MattXShaver]

Argentina is a beautiful country filled with beautiful people, and it’s the steak capital of the world. I spent a month there and travelled all over. I’d recommend doing it as soon as you can. It makes a great winter trip because they’re in the other hemisphere!

[@Misdiasenelcerro]

In Chile we eat choripanes by the grill as the asado is getting ready, we eat them with pebre instead of chimichurri (more on the pico de gallo side), if you visit Argentina please visit us too, we're a small country but we love visitors

[@caritowilton]

I second this!

[@daffyf6829]

Chile is where I first had choripan with pebre and mayonnaise, by a grill in the middle of the night. It's an excellent tradition.

[@edgbarra]

Chile is the best country of Chile 🇨🇱

[@alejandroaversa4476]

Hi Ethan, thank you very much for showing our food. I also recommend that you try our sandwich of milanesa and our lomito sandwich. Greetings from Argentina.

[@simondolian3565]

Hi Ethan. I'm from Argentina and I wanted to share a little secret that I kinda stole from a local grill I used to go to: Next time you make your chimichurri, try adding some finely grated hard or grating cheese of your choice. It's the only place I've ever had it and honestly was the best I've ever had. Here we make our chimichurri more liquid, with a little more oil, and we chop out herbs a little finer, but I think this could really work for your chunkier version as well, if not better.

[@MattXShaver]

Woah 🤯 like Parmesan? My favorite chimichurri were the ones I had in Argentina

[@markmusgrave5091]

With a solid bread like baguette and fresh chimichurri, if you buy a link sausage (I do it with fresh sweet sausage from the market) and open it and fry the inside like a patty like he did… omg it is killer.

[@clementinedanger]

If you can get your hands on it in your country, shiso-based chimichurri (yes very fusion) is absolutely delicious and would kill on this sandwich. It's herbaceous and citrusy and minty all at once and definitely worth experimenting with. If you can't find it, I have the opposite of a green thumb, every plant I touch turns to ashes and void, and even I managed to grow shiso.

[@CookWellEthan]

I should be able to find some shiso leaves, I'll have to give that a try sometime!

[@battiekoda]

Wow, that sounds like a great shift! Thanks for the idea! 👍🤯

[@crimfan]

I just made a choripan, which is probably why the mighty algorithm is feeding me this video. I bought some Argentinian chorizo from the supermarket (it has a big Latin section) and made homemade chimichurri. I made one for lunch and liked it so much I made another for dinner.

[@Artista_Frustrado]

Choripan is the name of the Sandwich, Chorizo is the sausage. & a good Pan for Choripan is Chilean Marraqueta, is pretty much Chrizo sized also is crunch on the outside but pillowy on the inside

[@david4everLife]

Argentina is amazing, I've travelled there for about a month and it's a really beautiful place, especially Bariloche in the south, I highly recommend it

[@MattXShaver]

Bariloche is the best!

[@ChrisJamesTV]

that sheet pan method sounds like an incredible way to meal prep lean wendy's style patties for macro friendly burgers

[@EclecticK]

I can appreciate wanting to fully explain a dish and obviously the second filming lead to a deeper discussion, but as a recipe video, this felt like a podcast discussion.

[@calpearson3724]

Assembling IS cooking; It's just delivery part. All hail the humble sandwich.

[@tonialzola]

If you came to Argentina, definetly visit Córdoba we are specialists in choripan 🫶🏼

[@andreacarreiro5436]

Chimichurri is an angentinian sauce. I'm Brazilian, so I'm not the authority to say, and besides, each family has its own version of the recipe. But... I think that traditional chimichurri is always a mixture of fresh and dried herbs, mainly oregano, but it can also be marjoram, thyme, basil. That bring said, I love choripan!

[@shibonotenshi]

Glad to see choripan here! We also have a "pizza chimichurri", which consists of a couple of spices and herbs with oil (no vinegar or acid ingredient here). It traces back to when italians arrived to Argentina, and made pizza, they were used to splash it with olive oil, but back then our olive oil was really bad, so they added some ingredients to it.

[@ChrisJamesTV]

love catching these so early

[@Rukir]

dude im gonna look so cool when i tell people i made food from argentina. Looks so good

[@splashpit]

I live in Australia where we have ( mystery bags ) sausages where we take them straight from the freezer to pan eat in bread folded on itself , I do them with tomato chutney and caramelised onions , delish.

[@Dinolobe376]

Every sandwich is Ethan’s favourite sandwich 😂

[@brianradtke6677]

I like your homemixed sausage portion idea. Last time I made choripan I had to use grilled hot Italian sausages as there was no chorizo links at the grocery store. Also the recipe I was following had a second sauce in addition to the chimichurri, a vinegar and oil marinated onion/tomato combo. This addition was fan-f’ing-tasting. I absolutely love choripan. IMO it’s by far the best sausage based sandwich, and that’s coming from a WI boy who grew up on brats and beer.

[@sterinbexi]

Ethan, if you plan a trip to Argentina, please let me know. I´ll be pleased to cook you an asado

[@CookWellEthan]

I definitely need to get there at some point! It's high on the list.

[@MrJohnnyMcLemmon]

@@CookWellEthanhappy to offer some must-visit spots 🤝🏼

[@coloedicion]

Im eating a real choripan right now. (in Argentina, of course)

[@goatelement]

this channel provides best content for everyday cooking on yt

[@DidYaServe]

I must try this! I've read that Choripán is a big favourite in Argentina often eaten at football matches.

[@DaniElle25g]

super excited especially about the recipe for chorizo! It's expensive in my country so I can't wait to try that! Thanx!!!

[@HunterHunt14]

Now that I think about it, whenever I used to buy those pre made frozen burgers I always cooked them straight from frozen don’t know why I never applied that technique anywhere else

[@CookWellEthan]

It's such a useful technique for any seasoned ground meat you may be making!

[@nightbrand8016]

Watching this at work with no audio because I'm hungry. Thanks Ethan

[@SirOshi]

Go back and watch with audio later. You will appreciate the irony

[@MattGelgota]

At Futura Coffee in Portland, OR they put a sunny side up egg over it for their breakfast choripan. The runny yolk is perfect.

[@cyrollan]

this looks so good, Ethan Lebowski!

[@kamo7293]

so this video builds upon 2 previous videos, which is pretty cool. for those who've watched them, you don't need to go over how to make the chimichurri or sausage, for those who haven't, it's extra watch material without repetition

[@domoblazesunderplane3358]

im glad ethan told me he adds salt for saltiness, i was really confused about that part.

[@BarkCubanFromBarkTank]

glad to see your channel doing well!! ALways looking forward to new videos to learn and eat new kinds of food!!

[@zachcain2639]

Does your kitchen get really smoky or do you have some kind of ventilation over your kitchen island?

[@porlando12]

The flavor to effort ratio is off the charts!

[@lorib1600]

I always cook my burgers from frozen. I come home from the store, make up patties and freeze. I threw too much hamburger away because I would forget about it. This saves $ and time. Also, weirdly, less shrinkage when they cook and only a couple min more time. My husband and son would love this particular sandwich- I made homemade buns last week for the first time- screwed them up a bit and they were still amazing. I plan on trying your recipe for brioche buns next time and using homemade buns for this recipe.

[@Canny-Octopus]

Hi Ethan, I love Cook Well! You are such an analytical scientist. You show the underlying framework under many recipes, and it's just incredible. I especially appreciate the videos about how to use X ingredient a bunch of ways (sausage, etc). Cooking is such a cognitive load, and I'm hoping this will help me find an easier and more delicious path. Request: I was wondering if you might do a few more lower carb blueprints, as you tend to focus on protein + noodles / bread as a go-to, which makes sense for your body. I'd love to know how you'd adjust for a high-veg, med-to-high protein, and lower carb. (No shirataki noodles please 🤢, though kelp glass noodles are delicious)

[@IgnacioAtenas]

I came to make an apologetic for the Chilean choripán, but I see my fellow Chilean brothers already did the job

[@agnezabarutanski1963]

A guy named Chlebowski (chleb = bread in Polish) talking about sandwiches. THis just feels right.

[@LuiyoSA]

The sausage in Argentina choripan has a very particular texture

[@SeventeenGhost]

Yes, it's one of argentinian signature dishes, and you do well on threading carefully about the origin because oh boy do we Latinos become a bit rowdy about that kind of stuff hahaha If you do come here, try to meet with a local (I would volunteer, but I'm not sure I would be any good) to help you with places to eat. Because sure, you might go to an expensive looking restaurant and you will have a safe experience, but it might not be "authentic" (there are some places that have us locals rolling our eyes around, like putting an empanada in a jar with lettuce, it's just presentation but it's... not the norm). Like, some of the best choripanes you will have will be from a greasy dude in a food-truck in Costanera, or outside a futbol stadium.

[@codiusprime]

If you're still in ATX where do you get your bread for your sandwiches? It always looks so bomb.

[@wyattderp9719]

One of the things we recently did was go into the spice cabinet and wrote down all the spices we had that we didn't use and found about 5-6 recipes that we could make without buying any ingredients.

[@mathiasdemestral9411]

If you ever travel to Argentina, you should make a quick detour to Paraguay. We have an amazing culinary universe here: asado is also a thing here, there is even a version of asado made in a pressure cooker “asado a la olla”, we have a meat soup named soyo that is usually sided with tortillas (a completely different thing from mexican tortillas), we have a solid soup, the paraguayan soup, we have chipa and mbeju, which are kinds of cheesy breads, vori vori soup (yeah soups are a big thing here, but there is some much more unique types of food to try here that I can’t put it all in a comment).

[@quatha]

All the stuff you keep touching after handling the raw meat freaks me out lol

[@Hozay1228]

I’m sure he cleans his hands in one of the many cuts you weirdo

[@willfrye1987]

These are amazing

[@andresit]

Argentina and Uruguay those countries are benchmark for Grilling dont miss the small Argentinian brother across the river, hidden gem

[@dinar4331]

Do you have any advice on how to get sausage texture as a non-pork eater? I've tried some things but as I've never had it it's hard to tell how close I'm getting since I never had the real deal but it looks pretty moist from what I can see. I've tried pure beef (strong flavor, very dry, kinda crumbly), lamb(mild flavor but good texture, makes sense since people make kebabs), storebought chicken sausages(always pre-cooked, and rubbery). Maybe a blend of beef and lamb? I've heard of people using veal, I think I could go a trek to a butcher and get some. Some gelatin hack? I have no idea to be honest and just going off hypothesis in my head.

[@matgonzalez6272]

It would be awesome to see you flex Colombian food the way you’ve done Mexican. Same for Argentinian and Venezuelan. Just seeing a similar “healthy takes” on classic foods. Growing up we had a lot of Colombian and Venezuelan influence (dad’s family are Colombian and moved to Venezuela for a few years before moving to the US). So many delicious meals but usually not the healthiest lol

[@mastandstars]

Informal videos are just alright with me. 😎❤️

[@Califoryan]

If that’s a bong in the background, you just earned a whole lot of cool points.

[@Blegueni]

it's a pepper grinder and a mortar and pestle

[@Califoryan]

@@Blegueni I zoomed in after and made the same realization. Still thought it was pretty funny.

[@V___X]

the mythical molcajete pepper grinder bong

[@aaronshkolny6824]

hey Ethan what happened to your moritaka gyuto that you used in your old videos. I recently got a 240mm kiritsuke and its a pure joy to use.

[@holycrap1986]

Love the look of the sandwich, I need to learn to leave the protein sitting to brown/blacken more, I'm much to worried about burning it.

[@albertogarcien6752]

En CHILE choripan is eaten with pebre (internarionally known as pico de gallo, but in chile that literally means chicken dick) and with the whole chorizo made on bbq. And bread is "pan batido" or "marraqueta" :D In the south, they eat it like you showed on the video (ground meat) and have it with banana milk :) which works surprisingly good

[@pieking4]

balsamic?! in THIS economy?!?

[@stuponfucious7]

The Big Chlebowski!

[@Ahzpayne]

good thing you dry wiped your hand before touching the bread. it is the only way to get all the raw pork off your fingers after touching the patty. and loving that the outside of the bag will now go back in the freezer and touch everything else. I've learned so much.

[@kostbill]

Yeah, he also provides the same opportunities to every kitchen equipment. The stove, the knife, the spoon, plastic container with the chimichurri. Everything will get raw pork on it.

[@simoncohen155]

Come to Ecuador in the next year or so and I'll show you some good Ecuadorian dishes

[@brittlby4016]

… I think I’m going to use your chorizo recipe for arayes. Not a fan of lamb, but this sounds like a better alternative to beef.

[@einundsiebenziger5488]

Choripan is a portmonteau of the words chorizo and pan ("bread" in Spanish), even though the sausage that works best with this sandwich is salsiccia. Chorizo is cured and on the hard side, salsiccia is soft, easier to split lengthwise and therefore easier to cook.

[@santiagoromerobrufau]

Chorizo can be cured and hard, on uncured (fresh) and softer.

[@MattXShaver]

I get uncured raw “argentinian style” sausage from my local Hispanic market and it works perfectly

[@caritowilton]

I was gonna comment something about the Chilean choripan, but I see fellow Chileans already did! 😜🇨🇱

[@Atifxx]

I think you would love Chapli Kebab :) Take a trip to Pakistan and make some food vlogs?

[@drumminghands6356]

Very nice cast iron pan❤

[@Cobrajamie]

What happened to his other channel?

[@Nick-ho3bn]

The mortar and pestel and whatever is behind it looks like a bong lmao

[@einundsiebenziger5488]

... mortar and pestle*

[@dask7428]

BORDEAUX MENTIONED RRRHAAAAAAAA 🇫🇷 🇫🇷 🇫🇷 🇫🇷 🇫🇷 🍷🍷🍷🍷🍷🍷

[@darthanticucho]

I've been watching your videos for a few months, but now that you made a video of choripán you earned an immediate subscription 🤌❤ cheers from a Chilean

[@eltapa5282]

Bro called that chimichurri 💀

[@stuarttimewell684]

Looks amazing just not the best macros for me atm

[@CookWellEthan]

You could sub for leaner ground meat if you want!

[@holafe96]

choripan sausage, you mean... chorizo. like CHORi-pan as in bread and chorizo

[@rubenbest1]

Hey, at least you got to eat the sandwich again lol.

[@EclecticK]

Is Ethan Bulking up or getting behind on his macros?

[@braulenin]

The real sausage its called pebre!!

[@Bhatt_Hole]

2:32 wtf? What IS that?? A pepper mill masquerading as a pipe bomb? And why isn't it in the list of products in the link?? That's so damn bizarre I'm getting it. But, from where????

[@ericdeszo746]

Bratbrot doesnt have the same ring to it

[@stereodisco]

it's not "choripan sausage", its just "chorizo" or sausage, "choripan" comes from "chorizo al pan"

[@IvanBaumannFonay]

I don't think you realize the symbolism of posting this on October 17th...

[@emameyer]

upgrade your chimi by using FRESH oregano. thank me later

[@RomanVarl]

Is this a new channel? Oh well, like sub bell (c) 🙂

[@psychomarto]

Bruh... All love aside for your work as usual, please stop saying "choripán sausage"... You've been in Argentina and it's chorizo (sausage, Argentinian style, but also there are Uruguayan, Chilean and more versions). Just too bad I don't see how to make your version of the chorizo filling, guess I'll do the one by Andong. In any case, thank you as always

[@maxturgeon89]

What the hell happened to this channel? First video I've watched in probably a couple years, and I just watched you cook a sausage patty made in a separate video...? Wtf

[@CookWellEthan]

This is a second channel mate, you've gotta get caught up to speed!

[@EclecticK]

Maybe its just an unflattering T-shirt.

[@RyanRyan-c5r]

My brother in Christ, You make great videos but I desperately need you to use a different song in the intro please. Literally everyone uses this little sound snippet and if I hear it again I may lose my mind.

[@agustinasimoni2239]

Omg the AUDACITY! I’m Argentinian so I have the liberty to say that first, if you’re gonna use balsamic vinaigrette, please just don’t do it. And also the BIG CHUNKS of parsley? If you had the time to froze that sausage, you had the time to prepare this video better!

[@dna2016]

Dude... if you put tasty stuff in a sandwich... how about putting that in the recipe? Apparently it has something to do with minced meat and a load of dumb memes? Everyone got the stuff with the chopped greens, but where does the freezer bag come from? Really gotta try harder, there is a lot of "tasty meals in 30 minutes" around. After this video Ima just gonna google Choripan or whatever...

[@mon6745]

What in the food safety Dante's inferno is this????? 🤢

[@Opusss]

This video felt "phoned in" to be honest, compared to all your other content.

[@Thisisnotasign]

Not gonna lie, the fact you had the stuff "premade" ruins the video for me. I understand it would be wasteful to remake the stuff from the audioless version but it completely misses the point of this series IMO where you made the stuff no prep in real time. Not to mention you had the balls to still put the timer in as if it was at all accurate anymore Would much rather you just dub the original video or do an entirely different recipe if you had to do this in the future.

[@CookWellEthan]

I disagree. The point of these videos is to show an example of what home cooking "can" look like: - Sometimes I will make recipes completely from scratch - Sometimes I have something kind of prepped (I showed the sausage prep in this video: kzbin.info/www/bejne/iJzSXmZ6nN1-eMksi=P110zm4hbjR0b-mk&t=530) - Sometimes I have the components fully prepped and in my fridge or freezer then I just need to throw them together (like this video) I can understand why some people may only want to see videos starting from scratch, but I will showcase all three approaches on this channel because it is a better reflection of what home cooking actually looks like for me. In some instances I want to show the connections from video to video.

[@tensemurm5924]

On the other hand, I find it quite interesting to see some meals that are effectively ingredient prepped, then put together quickly on the day. Especially if they start linking to other videos, like using leftover sausage from a previous video to put into a new recipe. It's what many of us do already in our day to day, and that's part of the point of this channel in my mind. Can see both sides, but definitely think there is enough space for the channel to have some of these style videos.

[@cutmeloosebruce1955]

I feel like the idea is more to show what home cooking can look like, sometimes home cooking means using what you already have - I would even argue that at times home cooking SHOULD involve using what you already have, at least from a money and time saving perspective For example, I made a homemade wing sauce a couple of nights ago, tonight I'm going to use the left over wing sauce, along with a little bit of produce, to make a rice bowl, because it's a fast way to not only make dinner, but also to save money.

[@SeventeenGhost]

TBF, chimichurri can be kept on the fridge for... a good chunk of time. I think it's recommended to be consumed in 6 months, but I've eaten chimichurri that was probably a year old or older, and it hadn't gone bad. And while the ground chorizo might take some time, honestly the "real" choripan is with a whole chorizo, maybe cut in half ("butterfly") after cooking. So all the prep-time for the sauce and the chorizo is... practically miniscule. Also the "proper" way would be to cook the choris over a coal grill, in which case you need the timber, start the fire, let it become coals, move them... which would make the prep-time quite longer.

[@stusch1]

this website is free 🙃

[@mattymattffs]

Too many of your titles are about favourites or eat every week etc. You can't eat that much

[@Exercise4CheatMeals]

As a former fat boy, I can eat that much.

[@CookWellEthan]

What percentage would you deem acceptable? 😉Currently, I've used "favorite" in the title 3/23 videos or 13%. - Why Choripán is one of my favorite sandwiches. - Why Chilaquiles are my favorite breakfast from Mexico City. - Why Migas are my favorite 10 minute breakfast taco. I have not used the phrase "eat every week" on this channel, but have used the term "weeknight or weekly" to describe a meal 4/23 times because I'm showing meals that are easy to make on a weeknight, nowhere in the video did I say I'm eating them every night. 🤷‍♂

[@daynester]

@@CookWellEthanif the titles you choose are getting the views, don’t change a thing.

[@koszor1337]

Got emmmm

[@q1joe]

@@CookWellEthanone, this title got me to click because I didn’t know at all what it was. two, good on you coming back with the data