Chorizo Sausages With Chimichurri Sauce

Chorizo sausages may not be easy to find depending where you live. If your local grocer does carry them, you'll love the smoky taste of these deep red coloured sausages.

For this recipe you have to BBQ the chorizo for the best taste. Cooking them in a pan or broiling them just won't be the same with the Chimichurri sauce.

The Chimichurri sauce tastes incredibly fresh and it is the perfect compliment to BBQ chorizo sausages. You can also serve it with BBQ beef ribs, lamb chops or hot Italian sausages.


5-10 chorizo sausages
1 tbsp of garlic, finely chopped
2 cups of Italian parsley
2 tbsp chopped fresh flat-leaf (Italian) parsley
1/4 cup of red wine vinegar
1/2 cup of olive oil
1 tsp of chili flakes
1 tsp of dried oregano
sea salt and freshly ground pepper


Barbecue the sausages for about 5 minutes per side. I cook mine on a medium low heat for about 15-20 minutes. Put them aside when they are done and let the rest for at least 5 minutes.

Combine the garlic, parsley (2 cups packed tight), red wine vinegar, oregano and chili flakes into a food processor and process until the mixture is chunky.

With the food processor running, slowly add the olive oil until the mixture has emulsified. Season with salt and pepper to taste and enjoy! I tend to freeze any leftover sauce for next time.

10 minutes prep | 20 minutes cooking | Serves 4-5