Grilled Morcilla with Chimichurri Sauce

Ingredients

• 4 morcilla sausages 4 morcilla sausages
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 14g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine all the ingredients for the chimichurri sauce and mix well. Set aside.
3. 3.
   Place the morcilla sausages on the grill and cook for about 5-7 minutes per side, or until they are nicely charred and heated through.
4. 4.
   Remove the sausages from the grill and let them rest for a few minutes.
5. 5.
   Serve the grilled morcilla sausages with a generous drizzle of chimichurri sauce on top.

Treat your ingredients with care...

• Morcilla — Ensure that the morcilla sausages are fully cooked before serving. Use a meat thermometer to check the internal temperature, which should reach 160°F (71°C) for safety.

Tips & Tricks

• If you prefer a spicier chimichurri sauce, add more red pepper flakes to taste.
• Serve the grilled morcilla with a side of crusty bread to soak up the delicious chimichurri sauce.
• For an extra smoky flavor, you can use a charcoal grill instead of a gas grill.

Serving advice

Serve the Grilled Morcilla with Chimichurri Sauce as a main course alongside a fresh green salad or grilled vegetables. It pairs well with a glass of Malbec wine to complement the rich flavors.

Presentation advice

Arrange the grilled morcilla sausages on a platter, drizzle the chimichurri sauce over them, and garnish with a sprig of fresh parsley. The vibrant green sauce against the dark sausages creates an enticing visual contrast.