Argentinean Appetizer: Sausage and Sweetbreads with Grilled Bread and Chimichurri

Adapted by
Yield: 1 Serving


1 tablespoon dried ground chili
1 tablespoon paprika
1 tablespoon fresh ground oregano
1 tablespoon fresh ground garlic
½ tablespoon dried ground rosemary
1 tablespoon fresh ground flat leaf parsley
2 tablespoons vinegar
olive oil
To Assemble and Serve
60 grams mergeuz sausage
60 grams lamb sausage
60 grams beer sausage
40 grams beef sweetbreads
20 grams herb bread, sliced
1/3 lemon slice
2 ounces chimichurri


For the Chimichurri:
Combine all the ingredients in a stainless steel bowl. Add enough olive oil so that the mixture is smooth (it should not be thick).

To Assemble and Serve:
Grill the sausages and sweetbreads until they are well-marked on both sides and cooked through. Grill the bread. Pour 2 ounces of the prepared chimichurri into a ramekin (per serving). Serve the sausages and sweetbreads on a very hot cast iron skillet with the bread, lemon, and chimichurri.