Friday, June 5, 2009

Father's Day Barbecue...Grilled Sausages with Chimichurri Sauce

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 The best Chimichurri Sauce I have ever had was made by my Salvadorian housekeeper...the one my children terrorized whenever I went away on long business trips abroad. I am sure my Argentinian friends will cringe at the thought of soy sauce in their famous asado sauce. But it works. Funny thing is she kept the recipe a secret from me for a long time until one day leafing thru my Joy of Cooking I found it, with just the ingredients listed, no amounts. I have made it many times, always stopping when I come to the soy sauce and always acquiescing in the end.


Argentinian sausages from El Gaucho
 or assorted Italian sausages
Dijon Mustard
Chimichurri Sauce

 I sometimes boil the sausages for 30 minutes and then place them on the grill for another 5-10 minutes to char. Most of the time, I cook them directly on the grill for about 30 minutes. Make sure you place them on the outside fringe of the fire where the temperature is medium hot. You can warm up your baguettes on the grill also. When they are done, cut them in slices or serve them whole on small plates. Serve with mustard and chimichurri on the side and the hot baguette.

Figure on 1 1/2 sausage per person. These are quite filling so serve them early to give your guests time to recover before the main course!

Chimichurri Sauce

1 cup finely chopped fresh parsley
3/4 cup extra virgin olive oil
3 TB red wine vinegar
2 TB chopped garlic
2TB chopped onion
1/2 tsp. celery salt
1 tsp. Soy Sauce or to taste
Red pepper, to taste

Mix well in a bowl. Set aside. Do not refrigerate! Make sure you make enough to serve with the grilled skirt also.

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