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–+ servings

Chorizo a la parrilla with chimichurri

Chorizo a la Parrilla with chimichurri is an Argentinian BBQ classic that combines juicy chorizo sausages grilled over charcoal with a spicy herb sauce. Served with a strong Malbec from the Uco Valley, the result is a harmonious taste experience that perfectly combines smoky and fresh flavors. Ideal for convivial barbecue evenings with South American flair.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course
Cuisine Argentina
Servings 2 People
Calories 800 kcal

Cooking utensils

  • 1 Grill or grill pan
  • 1 Chopping board and knife
  • 1 Bowl for the sauce
  • 1 Serving platter

Ingredients
  

  • 4 Argentinian chorizo sausages (alternatively: Spanish chorizo sausages)
  • 1 Tbsp vegetable oil

For the chimichurri:

  • 1 bunch of fresh parsley finely chopped
  • 2 Garlic cloves finely chopped
  • 1 small red chili pepper finely chopped
  • 4 Tbsp red wine vinegar
  • 6 Tbsp olive oil
  • Salt and pepper to taste

Preparation
 

Prepare the sausages:

  • Brush the chorizo sausages with a little vegetable oil.

Barbecue:

  • Preheat the grill or grill pan to medium heat.
  • Grill the sausages on all sides for about 15 minutes until they are cooked through and nicely browned.

Prepare the chimichurri:

  • Mix the parsley, garlic and chili in a bowl.
  • Add the red wine vinegar and olive oil and mix well.
  • Season to taste with salt and pepper.
  • Leave the sauce to infuse for at least 15 minutes.

Serve:

  • Arrange the grilled chorizo sausages on a serving platter.
  • Drizzle with the chimichurri or serve separately.

Recommended side dishes:

  • Grilled vegetables
  • Fresh baguette
  • Potato salad

Nutritional values per portion

Calories: 800kcalCarbohydrates: 10gProtein: 35gFat: 60g
Keyword Argentinian BBQ, Chimichurri, Chorizo, Grilled sausage, Malbec
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