Choripán, Argentinian Hot Dog

Choripán argentinischer Hot Dog mit selbstgemachten Brötchen

Did you watch the Latin American Streetfood Show on Netflix? If you did, you most likely remember choripán, the Argentinian or Uruguayan version of a hot dog. When I watched the show, I remembered eating this hot dog in Buenos Aires lastly in 2016 and I was determined to make a version that also works in Germany. So I first had to find the chorizo sausage. I thought that was going to difficult, but then, surprisingly I found a small version in our regular grocery store. These were the Spanish ones, but I have to say, they taste very similar to the ones I remember from Buenos Aires. So yay to that. Next I wanted to make my own hot dog buns. I knew that they would be so much better. So I set out and tried different recipes. I was surprised when I realized that hot dog buns are much easier to prepare than I originally thought. You basically throw all ingredients together and then have to wait until you form the buns. Really not that hard. So here you go, you got homemade hot dog buns filled with a chorizo sausage (or in my case two as they were so small), the herb sauce called chimichurri (also homemade), and if you want, some red onion slices. Voilá, you have your Latin American version of a hot dog: choripán!

Choripán argentinischer Hot Dog mit selbstgemachten Brötchen

Chorizo-WürstchenThe main issue you may have with making these hot dog buns from scratch is that you will have an extremely soft dough. Don’t add too much flour, even if this is tempting. The only time I do recommend adding flour is when you shape them into hot dogs, but even then, try to use as little as you can. You do want this soft and pillow feel of hot dogs, right? But other than that this recipe is pretty straight-forward. Basically you mix the dough and then you have to wait, shape, wait again, brush them with a bit of egg white and then bake them.

Credit: BBQ pit (in German)

Choripán, Argentinian Hot Dog with Homemade Buns

Serves: 8 Hot Dogs
Prep Time: 45min + 2 1/2 hours of resting Cooking Time: 20min

Choripán, the Argentinian hot dog is served with chorizo sausage, a herb sauce and homemade buns.


  • Hot Dog Buns
  • 25 grams of butter
  • 150 grams of water
  • 50 grams of milk
  • Half a package of active-dry yeast
  • 450 grams of all-purpose flour
  • 45 grams of regular sugar
  • 4 grams of salt
  • 2 eggs
  • Optional: Sesame seeds

  • Choripán Filling
  • 2 small chorizo sausages or one regular sausage per hot dog
  • 1 red onion

  • Chimichurri Sauce
  • 1 bunch of fresh parsley
  • 2-5 small chilis
  • 1-2 cloves of garlic
  • 1 teaspoons of dried cumin seed
  • 1 teaspoon of dried thyme
  • Juice of one lime
  • 1 tablespoon apple vinegar
  • 50 grams of olive oil



For the hot dog buns melt the butter in a pot, then add the cold water and milk and stir. It should be lukewarm now.


Add all remaining ingredients except for the eggs to a large kneading bowl. Then seperate one egg and add the egg yolk plus the other full egg to the mix. Keep the egg white covered at room temperature, we will need it later on. Knead for about ten minutes on low with a machine or by hand. The dough will be very soft, but don't add flour. Lightly oil a bowl and place the dough into it, cover with a damp towel and let sit at room temperature for about 90 minutes or until volume has doubled.


Divide the dough into 8 equal pieces and shape each into a small hot dog (see picture). You may use a bit of flour as the dough will be sticky, but try to use it lightly. Place the mini hot dogs on a baking sheet lined with parchment paper and cover with a damp towel again. Let rise for another hour, they will start touching each other, that's OK. Preheat oven to 190 degrees Celsius and brush with the egg white. If desired, sprinkle with sesame seeds and bake for about 15-17min or until golden. Use on the same day for best taste.


For the choripán filling slice the sausages lenght-wise, but don't cut through completely. Either fry in a grilling pan or on the grill on medium heat for a few minutes on both sides. The edges should become crisp.


Meanwhile cut the red onion into slices and let sit in a bowl covered in water.


For the chimichurri chop the parsley and chili and press out the garlic. Mix with remaining ingredients in a bowl. Chimichurri can be easily prepared one or two days before if kept covered in the fridge.


Slice the hot dog buns open and spread chimichurri on each, then place the sausage inside and put a few onion slices on top. Enjoy.

Choripán argentinischer Hot Dog mit selbstgemachten Brötchen

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  • Reply
    fluffig & hart
    Wednesday July 14th, 2021 at 08:15 PM

    Das ist ein wirklich tolles Rezept, es war so lecker beim Nachkochen. Und sogar meine Kinder lieben Dein Chimichurri, obwohl sie anfangs ob der Farbe etwas skeptisch waren.

    • Reply
      Wednesday July 14th, 2021 at 08:20 PM

      Das freut mich total, wie schön! Die Kröutersoße kommt bei uns irgendwie ständig zum Einsatz!

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