How to make Chorizo a la Parrilla

Why cooks start here

Chorizo a la parrilla is sausage as a plate, not a sandwich: grilled until the juices run clear, served with bread and chimichurri at the start of the asado.

Chorizo a la parrilla is a staple of the Argentine asado, setting the stage for the feast to come. This dish honors the art of grilling and is typically enjoyed at the beginning of the gathering. The chorizos are placed on the grill, their casings sizzling and browning, releasing an enticing aroma that signals the start of an evening filled with camaraderie and delicious food. The chorizo should be juicy, its porky richness perfectly balanced by the tangy, herby punch of chimichurri. Served with crusty bread, each bite is a celebration of simplicity and flavor, a prelude to the meat-centric courses that follow. The asado begins here, with the humble yet essential chorizo.