How to make it
5 steps. Take it one step at a time.
Combine the finely chopped parsley, minced garlic, dried oregano
In a medium bowl, combine the finely chopped parsley, minced garlic, dried oregano, red pepper flakes, red wine vinegar, and olive oil. Season with salt and black pepper to taste. Mix well and let sit at room temperature for at least 20 minutes.
20 minPreheat your grill
Preheat your grill to medium-high heat (about 400°F (204°C)). Butterfly the chorizo sausages by slicing them lengthwise almost all the way through, so they open like a book.
Place the sausages
Place the sausages on the grill. Cook for about 10-15 minutes, turning occasionally, until they are fully cooked through and have a nice charred exterior.
15 minSlice the bread rolls lengthwise
While the sausages are finishing, slice the bread rolls lengthwise and place them on the grill for 1-2 minutes until lightly toasted.
2 minPlace one grilled sausage
Place one grilled sausage into each roll. Spoon a generous amount of chimichurri sauce over the sausage and serve immediately.
A little kitchen wisdom
For the most authentic flavor, use fresh (raw) chorizo rather than the cured variety. If you can't find Argentine-style chorizo, a mild Italian sausage works well. Letting the chimichurri sit for 20 minutes before serving allows the flavors to meld beautifully.
