Sausage Boats with Chimichurri

Servings: 4-6

Ingredients:

• 4 chorizo or Italian sausages, casings removed
• 2 large sausage buns, cut in half
• 4 Castello Gouda cheese slices, cut in half lengthwise

Chimichurri Ingredients:

• 1/2 cup extra-virgin olive oil
• ½ cup finely chopped flat leaf parsley
• 1/4 cup red wine vinegar
• 3/4 tsp dried oregano
• 3 cloves minced garlic
• 1 finely chopped shallot or 2 tsp finely chopped red onion
• 1-2 tsp freshly squeezed lemon juice
• Salt and pepper, to taste

Salsa Criolla Ingredients:

• ½ red bell pepper, diced
• ½ green bell pepper, diced
• ½ small white onion, diced
• 1 small tomato, chopped
• 1 clove garlic, minced
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• Salt and pepper, to taste
• 1 tsp oregano (optional)

Prepare the Chimichurri: In a medium bowl, combine olive oil, parsley, red wine vinegar, oregano, garlic, shallot, lemon juice, salt, and pepper. Mix to combine. Set aside.

Prepare Salsa Criolla: In a medium bowl, combine red bell pepper, green bell pepper, white onion, tomato, garlic, olive oil, red wine vinegar, salt, pepper, and oregano. Mix to combine. Set aside.

Directions:

1. Preheat your grill or smoker to 350ºF(177ºC), indirect heat.
2. Slice each sausage bun in half and press down on the bread until a bread boat is formed. Slice each piece of Castello Gouda cheese in half, lengthwise.
3. Remove the sausage from its casings using a sharp knife tip. Run it along the sausage lengthwise and remove the casing.
4. Place two pieces of cheese into each bun and a sausage.
5. Press down on the sausage and flatten it evenly.
6. Place the buns on the grill with the sausage facing down and grill until a minimum internal temperature of 160ºF (71ºC).
7. Slice each sausage boat in to bite size pieces or leave them whole and top with Chimichurri and Salsa Criolla.

Recipe courtesy of the Queen of the Grill, Paula Stachyra.