Grilled sausages with chickpea mash and chimichurri

Name: Grilled sausages with chickpea mash and chimichurri
Cook time: 30 min
Yield: 4
Cuisine: South American
Ingredients: 40g spring onions, peeled and finely chopped; 1 tsp finely diced red chilli (or ¼ tsp dried chilli flakes); 1 tsp dried oregano; 1 small garlic clove, grated on a Microplane; ¼ cup flat-leaf parsley leaves, finely chopped; 4 tbsp red-wine vinegar; 5 tbsp extra virgin olive oil

Danielle Alvarez

March 15, 2024

Grilled sausages on a bed of chickpea mash.William Meppem

Time:< 30 minsServes:4

Sausages with chimichurri is an early childhood memory. As a young girl, one of my best friends was from Argentina and eating with her and her family was a revelation: delicious, grilled meats slathered with the garlic-rich and vinegar-sharp dressing that is chimichurri.

Look for high-quality sausages from your local butcher; they don’t need to be Italian – just make sure they’re coarsely ground, as opposed to something fine and emulsified, as that chunky texture is best for this style of meal.

Ingredients

FOR THE CHIMICHURRI

40g spring onions, peeled and finely chopped
1 tsp finely diced red chilli (or ¼ tsp dried chilli flakes)
1 tsp dried oregano
1 small garlic clove, grated on a Microplane
¼ cup flat-leaf parsley leaves, finely chopped
4 tbsp red-wine vinegar
5 tbsp extra virgin olive oil

FOR THE CHICKPEA MASH

2 tbsp extra virgin olive oil, plus extra for sausages
3 garlic cloves, minced
2 tsp fresh rosemary, finely chopped
2 x 420g cans chickpeas, drained
¾ cup chicken stock or water
salt and black pepper
800g coarse Italian sausage links (check gluten-free is required)

Method

Step 1
Start by making the chimichurri so the flavours have time to meld. Add all the ingredients to a small bowl and stir to combine. Add a pinch of salt and freshly cracked black pepper, then set aside.
Step 2
To make the chickpea mash, heat a saucepan over medium heat. Add the olive oil, garlic and rosemary and allow this to sizzle until the garlic begins to turn golden. Add the chickpeas and chicken stock or water with a pinch of salt and bring to a simmer. Simmer for 5 minutes.
Step 3
Pour the mash mix into a food processor or blender and blend. It will not be perfectly smooth, but that’s OK. Taste for seasoning and adjust. Return the mash to the saucepan over a low heat to warm just before serving.
Step 4
Heat a cast-iron grill pan or outdoor grill over a medium-high heat. Brush the sausages with oil and grill on all sides until cooked through (about 10-12 minutes). Rest for 5 minutes, then slice.
Step 5
Serve the hot mash with the sliced sausages and drizzle with the chimichurri.