ARGENTINA STYLE SAUSAGE ROLLS & CHIMICHURRI SAUCE
Nancy J. Patrykus
A house full of visitors tired of leftovers.
Maybe you need something different to serve.
These sausages are usually grilled outside, in a small cast-iron skillet.But this is a indoor cold weather version and can be expanded to feed a crowd.
I found this fast and easy recipe in a Sunset magazine last year.
My guests praised the flavors!
Jan 14, 2012
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- chimichurri sauce:
- 1 Tbsp
- minced garlic
- 1-1/2 tsp
- red chili flakes
- 1/2 c
- extra-virgin olive oil
- 6 Tbsp
- chopped flat leaf parsley
- 2 Tbsp
- minced fresh oregano leaves
- 1/4 c
- red wine vinegar
- salt to taste.
- sandwich rolls , such as mexican bolillos
- 1 tsp
- olive oil
- fresh italian- style pork sausages (not hot)
- 4 slice
- provolone cheese
- 1/8 tsp
- sweet smoked spanish paprika
Mix 2 Tabl. boiling water, the garlic and chili, let seep 3 minutes.
Stir in remaining chimichurri ingredients, season with salt. Set aside.
Halve rolls and toast, cut side up, in a 350 degree oven uhtil crisp, about 10 minutes.
Heat oil in a large heavy frying pan over medium heat and add sausages. Cook covered, turning often, until cooked through. 15-20 minutes.
Top each with cheese, remove from heat, and cover until cheese melts.
Sprinkle with paprika.
Serve with remaining chimichurri.
Recipe by..M.Robinson chef-owner of Smoke Open Fire Cooking in Napa Ca.