Impossible Grilled Sausage Links topped with chimichurri on a bun.

Grilling

Impossible™ Sausage Links with Chimichurri Recipe

4 Servings

11 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

25’ Total time=10’ Cooking + 15’ Preparation

This Impossible™ Grilled Sausage Links with Chimichurri recipe is inspired by Argentina's classic street food–Choripán! If you've never had a sausage link on a bun dressed with chimichurri, please allow us to introduce you to this fantastic combination. Choripán is a type of sandwich with chorizo popular in Argentina, Paraguay, Uruguay, Chile, Peru, and Bolivia.

The name is a combination of words: a grilled chorizo sausage link and crusty bread. Our plant-based take on this sandwich features Impossible™ Spicy or Italian Sausage Links Meat From Plants, a chimichurri sauce brimming with flavor, and then some additional chopped sweet piquanté peppers for an extra tasty topping. This recipe comes together quickly for your next BBQ, and is sure to be a hit!

This recipe is made with Impossible™ Spicy Sausage Links

Where to buy

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11 Ingredients

13.5 oz Package Impossible™ Spicy or Italian Sausage Meat From Plants
Chimichurri Sauce
Chopped Piquanté Peppers, As Desired
4 Crusty Hoagie Rolls

Chimichurri Sauce

1/2 Cup Italian Parsley, Chopped
6 tbsp Red Wine Vinegar
6 Cloves Garlic, Minced
3 tbsp Fresh Oregano, Chopped
3 tbsp Crushed Red Pepper Paste, Such As Crushed Calabrian Chili Peppers
3/4 cup Extra Virgin Olive Oil
Kosher Salt to taste

How to prepare

Step 1: Make the Chimichurri

Combine chopped parsley, red wine vinegar, minced garlic, chopped oregano, and crushed red paper paste, and mix until well incorporated. Whisk in olive oil slowly. Salt to taste and set aside.

Step 2: Cook the Links and Toast the Buns

Preheat grill to medium-high and grill links for about 10 minutes, turning frequently, browning on all sides until Impossible Sausage Links reach an internal temp of 160°F. Toast the hoagie rolls on the grill towards the end of cooking the links.

Step 3: Dress the Buns and Assemble

Stir the chimichurri, and then apply liberally to both sides of each hoagie roll. Add as many piquanté peppers as you'd like. Nestle a link into each bun, and enjoy!