Grilled Chorizo Recipe (Argentinian Choripán)

Ingredients

• 6 chorizo sausages
• 1 jalapeno (finely chopped)
• ½ small white onion (minced)
• 3 garlic cloves (minced)
• 1/4 cup minced fresh cilantro
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon minced fresh oregano
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 small red bell pepper (finely chopped)
• ½ small white onion (finely chopped)
• 1 small tomato (chopped)
• 1 clove garlic (minced)
• ¼ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper
• 1 teaspoon minced fresh oregano
• Salt and pepper to taste
• Lightly toasted buns

Steps

1. 1

   Heat one side of your grill to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.

2. 2

   Set the sausages on the cooler side of the grill and let cook about 20 minutes, turning occasionally, until they are mostly cooked through.

3. 3

   Set them onto the hot side of the grill and cook them another 4-5 minutes per side, until they are nicely browned. The internal temperature should be 150 degrees F.

4. 4

   While the sausages are cooking, make your salsa by combining all the salsa ingredients in a medium-sized bowl. Toss and set aside.

5. 5

   Add the chimichurri ingredients to a separate bowl and whisk together. Adjust for salt if you’d like.

6. 6

   Serve the sausage on toasted buns and top with salsa and chimichurri.