The homemade-style Roma Italian sausages are prepared traditionally, with the perfect balance of spices and seasonings. Whether mild or spicy, their authentic taste will satisfy every palate. They are ideal for the barbecue. This plate of Italian sausages with local herb chimichurri is presented by Coup de Pouce.
Chimichurri: 3/4 cup (180 ml) olive oil
2 cloves garlic, minced
1/4 cup (60 ml) packed fresh basil leaves
2 tablespoons (30 ml) fresh oregano
2 tablespoons (30 ml) fresh Italian parsley
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 ml) maple syrup
Salt and pepper
Assembly: 1 package (450 g) Roma Italian sausages (mild or spicy, as desired)
Fresh herbs, for garnish
Grilled garlic bread, for serving
Preheat the barbecue to medium-high heat. Oil the grill.
Place all the chimichurri ingredients in a mini food processor or chopper and pulse until almost smooth. Season with salt and pepper, then set aside.
Grill the sausages for 10 to 15 minutes or until fully cooked, turning them occasionally during cooking. Cut the sausages in half lengthwise and place on a serving platter. Drizzle with the chimichurri sauce and garnish with fresh herbs, if desired. Serve with grilled garlic bread.
This recipe is perfect for impressing dad at the Father’s Day barbecue.
