- 3 bunches parsley (Italian flatleaf)
- 4 cloves garlic (peeled)
- 3 tablespoons fresh oregano
- 1 tablespoon red pepper flakes (crushes)
- 4 tablespoons white wine vinegar
- extra-virgin olive oil
- chimichurri (desired amount of, above recipe)
- In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it. Now it is to get the grill fired up!
- Get your grill nice and really hot. Put the sausages on the grill, and let them get nice and browned on the outside. Once sausage appears done from the outside, remove them from the grill and butterfly them. Put them back on the fire, with the inside part down. Turn your sausage as needed until it reaches the desired doneness on all sides. When sausage is good to go, open up your bread of choice and put it on the grill with the inside part facing down. When it is nice and golden brown, remove from the grill. Promptly brush the bread generously with your chimichurri sauce. Put the sausage on top, and add a little more chimichurri if you so desire. Close the bread, and enjoy the am
PER SERVING *
|Calories250Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.