Chorizo y Morcilla (Grilled Spiced Sausage and Blood Sausage)
by Mirta Rinaldi and the League of Kitchens
Total 45 minutes | Active 45 minutes
Makes 4 to 6 servings
At an asado (barbecue), the best place to be is by the side of the asador (the one tending the grill). You will be at the ready when the first of the meats comes off the fire. Adjust this recipe according to your party, figuring about 1/3 pound per person of the meat.
Special Equipment
a ridged grill pan
Ingredients
One 8-inch Argentinian roll, sliced into 1/2-inch-thick slices
2 links blood sausage (morcilla), at room temperature
2 links fresh chorizo, at room temperature
Chimichurri, for serving
Directions
Heat a ridged grill pan over medium-high heat until you can hold your hand 3 inches from the surface for only 10 counts, about 5 minutes. Toast the bread to desired doneness.
Make sure the grill is hot enough to hear the meat sizzle (test by putting a sausage on the grill; if it doesn’t sizzle it isn’t hot enough). Grill the blood sausage until heated through and lightly charred outside, about 15 minutes. Grill the chorizo, turning for grill marks, until the juices sputter, the skin chars, and the internal temperature is 160°F on an instant-read thermometer, about 25 minutes.
Slice the sausages into chunks. Spread chimichurri on each slice of toasted bread and top with a piece of sausage. Serve.
