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Sausages and grilled veg with chimichurri

Sausages and grilled veg with chimichurri

Marcus Bawdon has put together a fantastic sausage recipe with alternative sides to refresh this barbecue classic.


  • 2 or 3 sausages per person (I went for spicy fresh Argentine style chorizo)
  • Peppers (bell, pointed, AND sweet) 
  • Chillies
  • Aubergines Courgettes
  • Red onions
  • Spring onions
  • Mushrooms
  • Asparagus
  • Crusty bread

Marcus Bawdon said: "I like to keep the vegetable slices fairly thick and chunky, this way your veg wont burn easily or disintegrate on the barbecue."

Step 1: 

Prep the veg by chopping the larger veg into thick slices.

Step 2:

Set the grill up on medium heat with the burners about ¾ power and start cooking the sausages.

Step 3:

To get sausages cooked just right, they should be cooked  slowly over moderate heat until they are 74°C (test with an instant read digital probe thermometer if you want to be exact).

Step 4:

About halfway through the sausage cooking time, add the veg to the BBQ, starting with onions and aubergine and to get a lovely char on them

Step 5:

Turn the temperature towards the end, and then cook the rest of the veg, aiming for it all to be cooked at the same time.

Step 6:

Lastly, cut up slices of crusty bread and score one side on the grill. Serve up on a large rustic platter, spooning the chimichurri (recipe below) over everything.

Step 7:

To make chimichurri. take a handful of fresh flat leaf parsley, coriander and oregano, 2 garlic cloves, ½ tsp smoked paprika, 1 tsp coarse sea salt, 1 tsp of mild chilli flakes, 2 tsp of dried oregano, 8 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar.

Step 8:

Finely chop the fresh parsley, coriander leaves and oregano. Then in a pestle and mortar, smash the garlic, smoked paprika, dried oregano, chilli flakes and sea salt.

Step 9:

Add the herbs before stirring in the olive oil and red wine vinegar.

Step 10:

Stir and pound all of the ingredients together to make a fragrant rich paste. To be extra prepared and to allow the flavours to deepen, you can make this well in advance, or even the night before.


Mark Milligan
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