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ImpossibleTM Grilled Sausage Links with Chimichurri Recipe

Chef J Michael Melton
Impossible Grilled Sausage Links topped with chimichurri on a bun.
  • 4

  • Super Easy
  • 10

  • 15 min

  • 10 min

  • 25 Total Time

    Total Time

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 comes from the combination of the names of its ingredients: a grilled chorizo sausage link and crusty bread.

Our take on this delicious sandwich features Impossible™ Spicy or Italian Sausage Links Made 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!

10 Ingredients

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  • 1 Package Impossible™ Sausage Made From Plants, Spicy or Italian (4 Links, 13.5 oz)
  • 1/2 Cup Italian parsley, chopped
  • 6 Tablespoons red wine vinegar
  • 6 Cloves garlic, minced
  • 3 Tablespoons fresh oregano, chopped
  • 3 Tablespoons crushed red pepper paste, such as Crushed Calabrian Chili Peppers
  • 3/4 Cup extra virgin olive oil
  • Kosher Salt to taste
  • chopped Piquanté peppers, as desired
  • 4 crusty hoagie rolls
3 steps
  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.

  2. Grill the Impossible Sausage Links

    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.

  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!

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