Key IngredientOriginal Skinless Smoked Sausage Rope
AboutEnhance the smokey boldness of freshly grilled Eckrich® Original Skinless Smoked Sausage with this vibrant chimichurri sauce. The potent, herb-packed Argentinian condiment cuts through the richness of the meat, so that each bite of these sandwiches is layered with flavors.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
2 Tbsp Vegetable Oil, For Brushing Grill 1 Shallot, Minced 1 Jalapeño, Seeded, Minced 4 Cloves Garlic, Minced ½ C Red Wine Vinegar ¾ C Minced Fresh Cilantro ¼ C Minced Fresh Parsley 2 Tbsp Minced Fresh Oregano ¾ C Olive Oil 1 Tsp Kosher Salt, To Taste 1 Tsp Freshly Ground Black Pepper, To Taste 14 Oz Eckrich® Original Skinless Smoked Sausage Rope, Cut In Half Widthwise 4 (6-Inch-Long) Sandwich Rolls, Split ¼ C Pickled Red Onions, Drained
Key IngredientOriginal Skinless Smoked Sausage Rope
Original Skinless Smoked Sausage RopeKey IngredientOriginal Skinless Smoked Sausage Rope
Directions
1PREHEAT grill to medium-high heat and brush grates with oil.
2WHISK shallot, jalapeño, garlic, vinegar, cilantro, parsley, oregano and oil in medium bowl until combined. Season with salt and pepper.
3GRILL sausages until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
4GRILL rolls split-side-down until lightly toasted, about 1 to 2 minutes.
5SERVE grilled sausages in toasted rolls and top with chimichurri sauce and pickled red onions.
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