Grilled Sausage

The Salchicha Parillera is mostly used as a sandwich or tortilla filling. However, it is very popular as a small appetizer at the beginning of an Asado. There, it is typically topped with Provolone cheese and baked. You can learn how this works in our recipe for an Argentine Salchicha Parillera:  

What exactly is a Salchicha Parillera?

The Parrillera sausage is a kind of cousin to the chorizo. Some even say it is more of a sister than a cousin. Family relations aside, the two are similar, but not exactly the same. 

The Salchicha Parilera is originally (and still partly found there today) a Spanish sausage, mainly produced in Barcelona and its surroundings. There, it is a popular sausage for tapas and salads and is also often used as a sandwich filling.

How is the Salchicha Parillera made?

Almost the same ingredients are used as for the chorizo: pork with some bacon and almost the same spices. The only difference is the thickness of the casing into which the sausage mixture is filled. It is noticeably thinner. This is why the Salchicha Parillera is often seen as an oversized coil on the grills in Buenos Aires and on the Argentine pampas. 

Salchicha Parillera is usually made from pork, salt, paprika, garlic, and other spices. The meat is then seasoned and cut into small pieces. Afterwards, the pieces are packed into a natural casing, grilled, and dried.

Recipe for a Salchicha Parillera:

Ingredients:

• 800 g pork
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika (smoked paprika powder)
• 1 tsp caraway seeds
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• 1 piece of intestine
• 200 g Provolone cheese

Alternatively, you can also buy the Salchicha Parillera as a whole piece from the butcher and only need the Provolone cheese as an ingredient.

Accesories:

• Sharp knife (Gaucho knife from Asamodo for Argentine Asado grilling)
• V-Rost (The 'Brasa' by Asamodo - Argentine Asado Charcoal Grill)
• small pan (Hand-forged frying pan for versatile use – Asamodo)

Preparation time:

Grill time = 20 min, preparation time = 15 min

Preparation:

1. Cut pork into small pieces.
2. In a bowl, mix meat, salt, garlic powder, pimentón, cumin, parsley, and olive oil.
3. Mix everything well with a spoon.
4. Place the sausage casing on a work surface and fill the meat mixture into the casing.
5. Tie off the intestine or close it with thread.
6. The Salchicha Parillera can be placed on a grill rack and grilled over direct heat on the grill.
7. The Salchicha Parillera simply grill for 10 minutes per side.
8. Place some Provolone cheese over the sausage so that the cheese melts (you can also heat it separately in a pan over the coals)
9. Then enjoy!

The Salchicha Parillera can be served cold or warm. It can also be used as a filling in a sandwich or a tortilla to prepare a savory dish.

Order Argentinian Asado Meat Online | ASAMODO – Asamodo

Accessories – Asamodo

The 'Brasa' by Asamodo - Argentine Asado Charcoal Grill