📝 About This Recipe
A cornerstone of the Argentine Asado, the Salchicha Parrillera is a thin, flavorful pork sausage coiled into a signature spiral and grilled to crispy perfection. Unlike its thicker cousin the chorizo, this sausage offers a higher surface-area-to-meat ratio, resulting in a snap-worthy casing and a juicy, herb-flecked interior. It is the ultimate 'entrada' (appetizer) that sets the stage for a true South American barbecue feast.
🥗 Ingredients
The Star
- 2 lbs Salchicha Parrillera (high-quality thin pork sausage in a continuous coil)
- 4 pieces Wooden Skewers (long skewers, soaked in water for 30 minutes)
Handmade Chimichurri
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 4 pieces Garlic Cloves (minced into a paste)
- 1 tablespoon Dried Oregano (preferably Argentine origin)
- 1 teaspoon Red Chili Flakes (adjust for desired heat)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (mild flavor profile)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Accompaniments
- 1 loaf Baguette or Flauta bread (sliced into thick rounds)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
Prepare the Chimichurri: In a medium glass bowl, combine the finely chopped parsley, minced garlic, oregano, and chili flakes.
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2
Whisk in the red wine vinegar, then slowly drizzle in the olive oil while stirring. Season with salt and pepper. Let this sit at room temperature for at least 1 hour to allow the flavors to marry.
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3
Preheat your grill (charcoal is preferred for authenticity) to a medium-high heat. You should be able to hold your hand 5 inches above the grate for about 4-5 seconds.
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4
Lay the salchicha parrillera on a flat work surface. Carefully wind it into a tight, flat spiral starting from the center.
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5
Secure the spiral by inserting two long wooden skewers (soaked in water) through the coil in an 'X' shape. This ensures the sausage stays flat and is easy to flip.
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6
Pat the surface of the sausage dry with a paper towel. This helps achieve a crispy casing rather than a steamed one.
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7
Clean the grill grates thoroughly and lightly oil them using a folded paper towel dipped in vegetable oil.
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8
Place the sausage spiral directly over the heat. Grill for 7-9 minutes on the first side without moving it, allowing a deep golden-brown crust to form.
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9
Using a large spatula and tongs, carefully flip the spiral. Grill for another 7-8 minutes on the second side.
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10
While the sausage finishes, place the bread slices on the cooler edges of the grill to toast lightly for 1-2 minutes.
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11
Check for doneness: the internal temperature should reach 160°F (71°C), and the casing should be tight and snapping.
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12
Remove the sausage from the grill and let it rest on a wooden board for 3-5 minutes. Remove the skewers carefully.
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13
Cut the spiral into 3-inch segments or serve whole for a family-style presentation.
💡 Chef's Tips
Always use natural casings for that distinctive 'snap' when you bite into the sausage. Avoid piercing the casing with a fork while grilling, as the juices will escape and cause flare-ups. If using charcoal, add a few chunks of fruitwood (like apple or cherry) for a subtle smoky depth. If the sausage is browning too fast, move it to a cooler part of the grill to finish cooking through. For the best chimichurri, never use a food processor; hand-chopping the parsley prevents it from becoming a bitter paste.
🍽️ Serving Suggestions
Serve as a classic 'Choripán' style appetizer with crusty bread and a generous spoonful of chimichurri. Pair with a robust Argentine Malbec to cut through the richness of the pork. Serve alongside a simple 'Ensalada Criolla' (tomato, onion, and bell pepper salad). Provide plenty of fresh lemon wedges to squeeze over the hot sausage to brighten the fats. A side of grilled provolone cheese (provoleta) makes for the ultimate Asado starter kit.