Appetizer: Argentina – Chorizo a la Parrilla (Grilled Chorizo)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 fresh pork chorizo sausages, approx. 4 oz (115 g) each
- 1 tbsp (15 ml) olive oil, for the grill (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup (240 ml) (packed) fresh flat-leaf parsley, finely chopped, approx. 7/8 oz (25 g)
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp (5 ml) dried oregano (or 1 tbsp (15 ml) fresh oregano), crumbled if using dried
- 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)
- 1/2 tsp (3 g) kosher salt (for chimichurri)
- 2 tbsp (30 ml) finely chopped fresh cilantro (optional)
- 1 baguette, approx. 10 oz (285 g), sliced for serving
- Lemon wedges, for serving (optional)

Show original ingredient measurements

- 4 fresh pork chorizo sausages, approx. 4 oz (115 g) each
- 1 tbsp (15 ml) olive oil, for the grill (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup (packed) fresh flat-leaf parsley, finely chopped, approx. 25 g
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp (5 ml) dried oregano (or 1 tbsp / 15 ml fresh oregano), crumbled if using dried
- 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)
- 1/2 tsp (3 g) kosher salt (for chimichurri)
- 2 tbsp (30 ml) finely chopped fresh cilantro (optional)
- 1 baguette, approx. 10 oz (285 g), sliced for serving
- Lemon wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the chimichurri first: combine 1 cup (240 ml) (packed) chopped parsley, 1/2 cup (120 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 2 minced garlic cloves, 1 tsp (5 ml) oregano, 1/2 tsp (2.5 ml) crushed red pepper flakes (if using), 1/2 tsp (3 g) kosher salt, and 2 tbsp (30 ml) chopped cilantro (optional) in a bowl; stir and let sit at room temperature 20–30 minutes to let flavors meld.
2. Prepare the grill (parrilla): heat to high, about 450–500°F (230–260°C). Clean and oil the grates lightly with 1 tbsp (15 ml) olive oil on a folded paper towel held with tongs (optional).
3. Season the chorizos lightly with kosher salt and freshly ground black pepper. Do not puncture the sausages to preserve their juices.
4. Place chorizos on the hot grill over direct heat. Grill 6–8 minutes, turning every 1–2 minutes to develop even char and prevent burning; cook until exterior is browned and internal temperature reaches about 160°F (71°C) for pork (use an instant-read thermometer).
5. Transfer chorizos to a cutting board and let rest 5 minutes to redistribute juices.
6. Slice sausages on the bias into 1/2-inch (1 cm) pieces or serve whole, as preferred.
7. Arrange sliced chorizo on a platter with the chimichurri spooned alongside or drizzled lightly over the top. Serve with sliced baguette and lemon wedges for squeezing, if desired.

1. Make the chimichurri first: combine 1 cup (packed) chopped parsley, 1/2 cup (120 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 2 minced garlic cloves, 1 tsp (5 ml) oregano, 1/2 tsp (2.5 ml) crushed red pepper flakes (if using), 1/2 tsp (3 g) kosher salt, and 2 tbsp (30 ml) chopped cilantro (optional) in a bowl; stir and let sit at room temperature 20–30 minutes to let flavors meld.
2. Prepare the grill (parrilla): heat to high, about 450–500°F (230–260°C). Clean and oil the grates lightly with 1 tbsp (15 ml) olive oil on a folded paper towel held with tongs (optional).
3. Season the chorizos lightly with kosher salt and freshly ground black pepper. Do not puncture the sausages to preserve their juices.
4. Place chorizos on the hot grill over direct heat. Grill 6–8 minutes, turning every 1–2 minutes to develop even char and prevent burning; cook until exterior is browned and internal temperature reaches about 160°F (71°C) for pork (use an instant-read thermometer).
5. Transfer chorizos to a cutting board and let rest 5 minutes to redistribute juices.
6. Slice sausages on the bias into 1/2-inch (1 cm) pieces or serve whole, as preferred.
7. Arrange sliced chorizo on a platter with the chimichurri spooned alongside or drizzled lightly over the top. Serve with sliced baguette and lemon wedges for squeezing, if desired.