Sausage Sandwiches with Salsa Criolla
-your favorite sausage, we used a Argentine chorizo bombon (small sausage)
-baguette or crusty roll for serving
-salsa criolla, recipe below
-prepared potato salad, if desired
Heat your grill to medium-high.
Prick the sausages all over with a paring knife. Grill until cooked through.
Lightly toast your bread before serving. Split open the bread and add a sausage. Spoon some salsa criolla over the sausage. If desired, add a spoonful of potato salad on top.
Salsa Criolla
-1½ cups white onion, small diced
-1 cup red bell pepper, seeded, small diced
-1 cup green bell pepper, seeded, small diced
-1 cup diced tomato (remove as many seeds as possible before dicing)
-2 cloves garlic, minced
-1 cup sherry vinegar
-1 teaspoon dried oregano
-pinch of Red crushed chili flake
-1 cup finely chopped Italian parsley leaves
-¾ cup extra virgin olive oil
-½ cup neutral oil, like canola
-salt, to taste
Stir together all ingredients in a large bowl. Season to taste with salt. Store covered in the refrigerator. This sauce is even better the next day after it sits.
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