Grilled Pork Sausages with Provoleta and Chimichurri

Experience the authentic taste of Argentina with this delightful recipe featuring juicy grilled pork sausages and crispy provoleta cheese, perfectly complemented by zesty homemade chimichurri. This dish is quintessential for any "asado" or barbecue gathering, serving as a flavorful appetizer or side dish.

Ingredients

🥩 8-10 pieces pork sausages, approx. 800g (salchicha parrillera de cerdo)
🧀 1 large round disc provoleta cheese, approx. 200-300g, seasoned with herbs and chili flakes
🫒 Drizzle olive oil, approx. 1-2 tablespoons for the pan and 1/4 cup for chimichurri
🌿 1 bunch fresh parsley, finely chopped
🧄 2-3 cloves garlic, minced
🌶️ 1 teaspoon dried chili flakes
🍷 2 tablespoons red wine vinegar
🧂 Salt, approx. 1 teaspoon
🌶️ Black pepper, approx. 1/2 teaspoon

Instructions

1- Prepare the Charcoal:

• Using a charcoal chimney starter, light the charcoal until it is red hot and covered in white ash. This typically takes around 15-20 minutes.

2- Grill the Sausages:

• Once the charcoal is ready, place the metal grates on your charcoal grill.
• Lay the pork sausages on the grill over strong heat. Test the heat by holding your hand above the grill — if you can only hold it there for 6-7 seconds, the heat is strong.
• Grill the sausages for about 15 minutes per side, turning occasionally for even browning and cooking.

3- Cook the Provoleta:

• Place a small cast iron provoleta pan on the grill. Drizzle with a small amount of olive oil.
• Add the seasoned provoleta cheese disc to the heated pan.
• Cook for 10 minutes on one side until golden brown and crispy, then flip and cook for an additional 5 minutes.

4- Make the Chimichurri:

• In a small ceramic bowl, combine finely chopped parsley, minced garlic, dried chili flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well to mix.

5- Serve:

• Place the fully cooked sausages on a wooden cutting board.
• Carefully place the grilled provoleta directly on top of the sausages.
• Slice them into individual serving pieces.
• Serve immediately with chimichurri on the side, optionally accompanied by a cold "Peñon del Aguila" wheat beer.

Prep Time: 10 minutes
Cook Time: Approx. 45 minutes
Total Time: Approx. 55 minutes
Servings: 4-6
Equipment: Charcoal chimney starter, charcoal grill with metal grates, cast iron provoleta pan, HUINGA wooden cutting board, chef's knife, metal fork, small ceramic bowl, glass mug, can opener

Cooking Tips:

• Use the hand test for checking grill heat.
• Timing is crucial for grilling provoleta; a crispy exterior is key.
• Placing provoleta directly on sausages enhances flavor melding.
• Chimichurri adds a refreshing, tangy contrast.

#grilling #argentinianfood #barbecue #easyrecipes #provoleta #chimichurri

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Grilled Pork Sausages with Provoleta and Chimichurri

Posted by Waivio guest: @waivio_hivecooking