Sandwiches with sausage and salsa criolla
We used a little sausage called an Argentine chorizo bombon, which is your favorite sausage.
-a crusty roll or baguette to serve
-recipe for salsa criolla below
-made potato salad, if preferred.
Set your grill’s temperature to medium-high.
Use a paring knife to make punctures all over the sausages. Cook on a grill until well done.
Before serving, lightly toast your bread. Add a sausage after slicing the bread apart. Over the sausage, spoon some salsa criolla. Top with a dollop of potato salad if you like.
Criolla salsa
One cup of finely chopped white onion
One cup of red bell pepper, seeded and finely chopped
One cup of seeds and finely chopped green bell pepper
One cup of chopped tomato (before dicing, remove as many seeds as you can)
Two minced garlic cloves
Sherry vinegar, one cup
One teaspoon of dehydrated oregano
-a red crushed chili flake pinch
One cup of Italian parsley leaves, chopped finely
An additional cup of virgin olive oil
1 cup canola or other neutral oil
-salt to taste
In a large bowl, combine all ingredients and stir. Add salt to taste. Keep refrigerated, covered. When this sauce sits for a day, it gets even better.
