Ingredients
2 Tbsp
Vegetable Oil, For Brushing Grill
2 Tbsp
1
Shallot, Minced
1
1
Jalapeño, Seeded, Minced
1
4
Cloves Garlic, Minced
4
½ C
Red Wine Vinegar
½ C
¾ C
Minced Fresh Cilantro
¾ C
¼ C
Minced Fresh Parsley
¼ C
2 Tbsp
Minced Fresh Oregano
2 Tbsp
¾ C
Olive Oil
¾ C
1 Tsp
Kosher Salt, To Taste
1 Tsp
1 Tsp
Freshly Ground Black Pepper, To Taste
1 Tsp
14 Oz
Eckrich® Original Skinless Smoked Sausage Rope, Cut In Half Widthwise
14 Oz
4
(6-Inch-Long) Sandwich Rolls, Split
4
¼ C
Pickled Red Onions, Drained
¼ C
Directions
PREHEAT grill to medium-high heat and brush grates with oil.
WHISK shallot, jalapeño, garlic, vinegar, cilantro, parsley, oregano and oil in medium bowl until combined. Season with salt and pepper.
GRILL sausages until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
GRILL rolls split-side-down until lightly toasted, about 1 to 2 minutes.
SERVE grilled sausages in toasted rolls and top with chimichurri sauce and pickled red onions.
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