Choripán Chileno
Recipes with Longaniza Chilena
The Chilean version of the South American choripán: a grilled longaniza split lengthwise and stuffed into a warm marraqueta roll with a generous spoonful of pebre. Street vendors outside soccer stadiums sell these by the hundreds on match days. The bread matters as much as the sausage. A good marraqueta has a thin crackly crust and a soft interior that soaks up the pork fat.
Prep Time
10 min
Cook Time
12 min
Servings
4
Difficulty
Easy
Ingredients
- 4 longaniza chilena sausages
- 4 marraqueta rolls (or crusty white rolls)
- 2 tomatoes, diced small
- 1 white onion, finely chopped
- 1 bunch fresh cilantro, chopped
- 1-2 ají verde (green chili), minced
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt to taste
Steps
Make the pebre first. Combine the diced tomatoes, chopped onion, cilantro, minced ají verde, lemon juice, olive oil, and salt in a bowl. Let it sit for at least 10 minutes while you grill.
Split each longaniza lengthwise (mariposa style) without cutting all the way through. Open them flat like a book.
Grill the longanizas cut-side down over medium-high heat for 4-5 minutes. Flip and grill the casing side for another 4-5 minutes. The meat should be cooked through with charred edges.
Split the marraqueta rolls and warm them briefly on the grill, cut side down. Place one longaniza in each roll and top with a generous spoonful of pebre.
Tips
The marraqueta should be fresh, same day. Stale bread ruins the sandwich. If you cannot find ají verde for the pebre, a serrano pepper works. Some vendors add a squeeze of mayo inside the bread before the sausage goes in.