Chorizo Sausage and Green Olive Chimichurri Rolls
Photography by Aaron McLean.
A match made in heaven: spicy chorizo and the ever popular Argentinian sauce chimichurri, given a little twist here with the addition of green olives and rocket. It has a permanent spot on our table over summer.
INGREDIENTS
3 cured chorizo sausages, halved lengthways
1 tablespoon olive oil
6 small long rolls, warmed
mayonnaise
handful of rocket
Green olive chimichurri
¼ cup each packed flat-leaf parsley and rocket
¼ cup chopped green olives
2 cloves garlic, crushed
½ teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon chilli flakes
2 tablespoons olive oil
1 tablespoon red wine vinegar
sea salt and freshly ground pepper
METHOD
Chimichurri: Put the parsley and rocket on a board and chop finely together. Combine in a bowl with all the remaining ingredients and season.
Heat the oil in a sauté pan and cook the chorizo sausages until lightly golden and hot. Drain on kitchen towels.
To assemble: Spilt the rolls lengthways and spread the insides with mayonnaise. Place half a chorizo and some rocket in each roll and top with a spoonful of chimichurri. Makes 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!