If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Patty LOVES a good grilled sausage, and she typically chooses sausage over steak when I ask for her preference. We both greatly enjoy spicy Italian sausages and our own homemade sausages, but this particular recipe is TOPS when it comes to flavor and satisfaction. We’re talking CHORIZO here, and it’s phenomenal. The actual recipe I’m making has a very specific name - “Choripán Argentina”, and it’s one you’re sure to want to know. It’s very popular in Chile, Argentina, Uruguay and Perú. Choripán is typically served with chimichurri, though I’ve added another crisp and spicy element with Argentinian salsa criolla, which I know you will love. Your zest factor may change based on the brand of chorizo you purchase. It may not be popular yet here as the American hot dog, but as a spicy food loving chilehead, it certainly has a place on MY list. I’m sure it will for you, too. I mean, chorizo! Yeah! It’s a South American specialty.
Jalapeño White onion Garlic Fresh cilantro Fresh flat-leaf parsley Fresh oregano Red wine vinegar Olive oil Salt
For the salsa criolla:
Red bell pepper White onion Tomato Garlic Olive oil Red wine vinegar Crushed red pepper flakes Fresh oregano Salt and pepper
Cook the chorizo sausages on the cool side. Place the sausages on the cooler side of the grill and let them cook for about 20 minutes, turning occasionally, until they are mostly cooked through. Cook them on the hot side. Next, 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°F. Make the salsa. Make your salsa by combining all the salsa ingredients in a large bowl. Toss them and set aside. This is great to do while the sausages are cooking. Go to town! Start chowing!
