- 4 Chorizo Verde sausages
- 4 french bread buns (or buns of choice)
- 1 cup flat leaf parsley
- 3 garlic cloves
- 1 small red chili (or 1 teaspoon crushed red pepper flakes)
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- ¾ cup olive oil
- 3 tablespoons red wine vinegar
Make the chimichurri. Finely chop the parsley and mince the garlic and red pepper. Place them into a bowl and add the oregano, salt, olive oil, and red wine vinegar. Stir to fully incorporate and allow to rest so flavors can meld while you cook the sausages.
Place the sausages in a skillet and add ½ cup of water. Cover and cook on medium heat for 12 minutes. Turn the sausages, recover and cook for another 12 minutes. Uncover and allow to cook for another 3 minutes to brown/caramelize the outsides. Turn off heat and recover to keep sausages warm while you prepare the buns. (NOTE: You can also grill the sausages on a BBQ if desired.)
Prepare the buns. Lightly coat the inside of the bun with mayonnaise and place mayo side down onto a skillet to toast. (Be careful not to separate the bun.)
Place a sausage into a toasted bun and generously top with chimichurri (about 3 tablespoons per sandwich). Serve immediately.