Salchicha Parrillera Recipe

Prepare sausages

Remove sausages from refrigerator 20–30 minutes before grilling to take the chill off. Pat dry with paper towels. Lightly brush each sausage all over with the vegetable oil and season the exterior with the coarse salt and freshly ground black pepper.

Preheat grill

Preheat a charcoal or gas grill to medium-high heat (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat it over medium-high until hot and lightly smoking.

Grill sausages

Place sausages on the hottest part of the grill. Cook for 3–4 minutes per side, turning every 3–4 minutes so they brown evenly and develop a good char without splitting. Total cooking time should be about 12–15 minutes depending on thickness. Target internal temperature: 160°F (71°C) for pork sausages.

Rest

When sausages reach temperature and are nicely browned, remove from grill and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.

While sausages preheat or rest, make the chimichurri-style sauce. Combine the finely chopped parsley, chopped oregano, and minced garlic in a small bowl.

Whisk in the red wine vinegar, lemon juice (if using), and extra-virgin olive oil until evenly combined. Stir in the red pepper flakes, salt, and black pepper. Taste and adjust seasoning — add more vinegar for acidity, more oil to mellow, or more salt to taste. Let the sauce sit at room temperature for at least 10 minutes to allow flavors to meld.

If you prefer a looser sauce for drizzling, add an extra 1–2 tablespoons of olive oil; for a more paste-like relish, chop herbs finer and reduce oil by 1 tablespoon.

Optional: grill the rolls and onions. Split rolls and place cut side down on the grill for 30–60 seconds until slightly charred. Slice onions into rings, brush with a little oil, and grill over medium heat until soft and caramelized, about 6–8 minutes.

Assemble: place one sausage in each roll (or on a plate). Spoon 1–2 tablespoons of chimichurri over each sausage (or serve on the side). Add grilled onions and mustard if desired.

Serve immediately while sausages are hot. Leftover chimichurri keeps in an airtight container in the refrigerator for up to 3 days.