Grilled Morcilla Argentina with Chimichurri
Recipes with Morcilla Argentina
This simple recipe highlights the rich, savory flavor of Argentinian blood sausage. Grilling gives it a crisp exterior, while the chimichurri provides a bright, herbaceous counterpoint.
Prep Time
15 min
Cook Time
10 min
Servings
4
Difficulty
Easy
Ingredients
- 400g Morcilla Argentina, preferably 'criolla' style
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup finely chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Steps
1
Prepare the chimichurri: Whisk olive oil, red wine vinegar, parsley, garlic, oregano, and red pepper flakes. Season with salt and pepper.
2
Preheat grill to medium heat.
3
Grill morcilla for 5-7 minutes per side, or until heated through and the skin is slightly crisp.
4
Slice the morcilla and serve with chimichurri.
Tips
Do not overcook, or the morcilla can burst. You can also cook this in a skillet on the stovetop.