Salchichas

Salchichas

South American sausages

By
From
South American Grill
Serves
12
Photographer
Bonnie Savage

At South American barbecues a selection of sausages is often served at the beginning of the meal as they are quick to cook and ready well before larger cuts of meat. They are usually sliced and shared between guests to curb their hunger and get the digestive juices flowing. Morcilla is the Spanish version of the Scottish black pudding — it is a richly spiced boiled sausage made using pig’s blood. Linguica is a Portuguese smoked sausage, while chorizo, heavily spiced with paprika, is a popular Spanish-style sausage.

Ingredients

Quantity Ingredient
6 chorizo sausages
24 small linguica
4 morcilla
2 long metal barbecue skewers, (optional)

Salsa picante (chilli salsa)

Quantity Ingredient
8 long red chillies, seeded and chopped
2 tomatoes, peeled and chopped
2 garlic cloves, chopped
1 tablespoon extra-virgin olive oil, plus extra for storing
1 lime, juiced

Method

  1. To make the salsa picante, put the chilli, tomato and garlic into a food processor and process to make a smooth sauce.
  2. Heat the olive oil in a large frying pan over low–medium heat. Add the chilli sauce and cook, stirring, for 10 minutes, or until thickened. Remove from the heat, stir in the lime juice and season with sea salt. Transfer to a serving bowl and set aside until ready to serve.
  3. Preheat a barbecue chargrill to medium.
  4. Thread three chorizo sausages onto each skewer, piercing through the middle of each sausage. Separate them slightly so there is a small gap between each sausage to aid even cooking.
  5. Cook the chorizo and linguica sausages for 15–20 minutes, turning occasionally, until the skin is crisp and brown and the sausages are cooked through. Add the morcilla sausages — these will only take 10 minutes to heat through.
  6. Pull the chorizo off the skewer. Slice the chorizo and morcilla sausages and serve them all with the salsa picante on the side with Brazilian potato salad and grilled corn.
  7. Any leftover salsa can be stored in an airtight container, covered with a thin layer of oil. Store in the refrigerator for up to 2 weeks.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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