Chorizo a la Parrilla

Chorizo a la Parrilla

Recipes with Chorizo Uruguayo

This is the asado version: chorizo grilled on its own, served whole with chimichurri and bread on the side. No splitting, no sandwich. The asador places the links on the grill when the coals are at their hottest, turns them once, and pulls them off when the skin is tight, charred in lines, and the fat has rendered through. The chorizo rests for two minutes on a wooden board before cutting. This is how the sausage course works at a Uruguayan family asado, before the beef takes the main grill time.

Prep Time

5 min

Cook Time

14 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 chorizo uruguayo links
  • Chimichurri, for serving
  • Crusty bread, for serving
  • Salsa criolla (optional)

Steps

1

Build your fire with hardwood or good charcoal and let it burn down to glowing coals with white ash on top. The grill grate should sit about 10-12 cm above the coals.

2

Place the chorizo links on the grill. Do not pierce them. Let them cook undisturbed for 6-7 minutes on the first side.

3

Turn the chorizo once with tongs. Cook for another 6-7 minutes on the second side. The casing should have firm grill marks and a golden-brown to dark brown color over most of the surface.

4

Transfer to a wooden board and rest for 2 minutes before serving. The juices redistribute and the casing firms up.

5

Serve whole alongside chimichurri and bread. Guests cut their own at the table.

Tips

Two turns maximum. Chorizo that gets rotated constantly never builds a proper crust. If you have a parrilla with adjustable height, start high and lower the grate after the first turn to finish with more direct heat.