Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

Take the pledge Take the pledge

Chimichurri mixed sausage grill

From Paul Gayler's recipe book 'Sausages'

  • Serves 8
  • Cooking Time 40 mins

Rate this recipe:

Recipe ingredients

Here is a mixed grill consisting of two spicy sausages enhanced by chimichurri. This Argentinean sauce is one of my favourites. I make no apologies for using it in many of my recipe books. A sauce that’s as tasty and as versatile as this one shouldn’t be neglected.

1 Cumberland coil
1 Boerewors coil
2 tbsp olive oil
8 portobello mushrooms
4 firm ripe plum tomatoes, halved
a few sprigs of watercress, to garnish

FOR THE CHIMICHURRI SAUCE
40ml (11/2fl oz) red wine vinegar
generous handful of flat-leaf parsley
100ml (31/2fl oz) olive oil
3 garlic cloves, crushed
1 green chilli, deseeded and coarsely chopped
1/2 tsp dried oregano

Preparation

1 For the chimichurri, put the ingredients in a blender with 2 tbsp of water and blitz to a coarse paste. Remove to a bowl, cover and leave to stand for 1 hour at room temperature to allow the flavours to infuse.

2 Heat a ribbed griddle over a high heat until hot and slightly smoking.

3 Meanwhile, pierce each sausage through the middle with 2 long skewers, crossing the skewers over one another so they hold together. Brush the sausages liberally with oil, then place on the griddle together with the mushrooms and tomato halves. You may need to do this in two batches.

4 Grill for 15–20 minutes, turning the sausages once or twice until crusty and cooked through. Occasionally turn the mushrooms and tomato halves.


Serving suggestion

Transfer the sausages, mushrooms and tomatoes to a serving dish and garnish with watercress. Serve with the chimichurri sauce.