Salchipão Sliders
Salchipão Sliders
Dinner rolls make the perfect mini bun for grilled smoked sausage and chimichurri. Whether you call them salchipao as they do in Brazil, or choripan, as they do in Argentina, they’re equally delicious and the perfect backyard snack to enjoy with a beer at your next cookout.
Servings
16
Preparation
10 Mins
Cook Time
10 Mins
Level
Ingredients
3/4 cup finely chopped packed fresh parsley leaves
3 tbsp finely chopped fresh cilantro
2 tbsp finely chopped fresh oregano leaves
1 plum tomato, chopped
1 clove garlic, minced
½ jalapeño pepper seeded and minced
¼ cup extra-virgin olive oil
2 tbsp water
1 tbsp red wine vinegar
¼ tsp each salt and pepper
4 Schneiders Original Hardwood Smoked Sausages
16 dinner rolls, split
Directions
To make chimichurri sauce, combine parsley, cilantro, oregano, tomatoes, garlic, jalapeno, oil, water, vinegar, salt and pepper in bowl; set aside.
Meanwhile, preheat grill to medium-high heat. Cut sausages in half, lengthwise, then crosswise in half. Thread onto soaked bamboo or metal skewers. Grill until lightly charred and heated through, 3 to 4 minutes per side. Add buns, cut side down, to grill in last 30 seconds of cooking to lightly toast.
Remove sausages from skewers. Serve 2 pieces of sausage in each bun, topped with chimichurri sauce.
Don’t like cilantro? Just replace with parsley.
