- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 traditional Parrillero sausages (or 8 if they're little)
- 1 baguette, split
Chimichurri
- 1 cup firmly packed flat-leaf parsley leaves
- 2 tbsp oregano leaves
- 3 - 4 garlic cloves
- 80 ml (⅓ cup) extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp sea salt
- ½ tbsp mild dried chilli, or to taste
- ground black pepper, to taste
Instructions
- Preheat a charcoal barbecue or chargrill pan to medium high.
- For the chimichurri, finely chop the parsley, oregano and garlic and place in a bowl. Stir in the olive oil, vinegar, salt, chilli and pepper.
- Chargrill the sausages, turning regularly until cooked through.
- Serve the sausages on a piece of baguette with a healthy dollop of chimichurri.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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