Best 9 Argentina Style Sausage Rolls Chimichurri Sauce Recipes

Argentina-style sausage rolls, also known as empanadas, are a delightful pastry dish that combines savory fillings, flaky dough, and the vibrant flavors of chimichurri sauce. Whether you're a seasoned cook or a novice in the kitchen, this guide will provide you with a comprehensive introduction to crafting these delectable treats. We'll delve into the origins of empanadas and explore the various fillings and dough options available, ensuring you have all the knowledge you need to create an authentic and flavorful dish. Additionally, we'll provide tips on perfecting the chimichurri sauce, a tangy and herbaceous condiment that perfectly complements the empanadas. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to discover the secrets of Argentina-style sausage rolls with chimichurri sauce.

Check out the recipes below so you can choose the best recipe for yourself!

ARGENTINIAN CHIMICHURRI

Argentinian Chimichurri image

Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes.

Provided by Olivia's Cuisine

Categories Condiments, Dressings and Sauces

Time 5m

Number Of Ingredients 8

Ingredients

1 cup finely chopped parsley (about half a bunch)
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
4 garlic cloves (minced)
1-2 red chili peppers (seeded and finely chopped)
3 tablespoons red wine vinegar
1 tablespoon lime juice
½ cup sunflower seed oil
Kosher salt and freshly ground pepper (to taste)

Steps:

Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
Taste for seasoning and adjust as needed.
Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

Nutrition Facts : ServingSize 2 tablespoons, Calories 130 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g

CHIMICHURRI (ARGENTINEAN GARLIC SAUCE)

Chimichurri (Argentinean Garlic Sauce) image

In Argentina, chimichurri is served with parrillada - a mixed grill of steak, chops, and sausages. Follow the Argentines' lead and serve this herb sauce spooned over just about any cut of grilled red meat. Chimichurri can also be paired with a sautéed chicken breast or a potato salad in need of some zip.

Provided by Steven Raichlen

Yield Yields about 2 cups.

Number Of Ingredients 11

Ingredients

4 cloves garlic
1 tsp. kosher salt; more as needed
1 bunch flat-leaf parsley, stemmed and chopped (about 1-1/2 cups, lightly packed)
1 tsp. dried oregano
1 small carrot, finely grated
1/2 tsp. freshly ground black pepper
1/2 tsp. dried red chile flakes
1/2 tsp. grated lemon zest
5 Tbs. white-wine vinegar or distilled white vinegar; more to taste
5 Tbs. cold water; more as needed
1 cup extra-virgin olive oil

Steps:

Finely chop the garlic on a cutting board. Sprinkle the salt over it and repeatedly scrape the flat side of the knife over the garlic to mash it to a paste. Scrape the garlic paste into a medium bowl. Add the parsley, oregano, carrot, pepper, chile flakes, and lemon zest and mix. Add the vinegar and water and mix again. Whisk in the oil. Taste and correct the seasonings, adding salt, vinegar, water, or chile flakes: the sauce should be highly seasoned. Chimichurri is delicious over any kind of grilled red meat.

Nutrition Facts : Calories 60 kcal, Fat 60 kcal, SaturatedFat 1 g, TransFat 7 g, Carbohydrate 1 g, Sodium 65 mg, UnsaturatedFat 6 g

ARGENTINEAN CHIMICHURRI

Argentinean Chimichurri image

This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!

Provided by ryalibertino

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
⅓ cup minced shallot
⅓ cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

Steps:

Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Argentinean-Style Ribs with Homemade Chimichurri image

Argentinean preparation is simple but is all about the cooking technique. These ribs cook better on a rotisserie as they self-baste for maximum flavor and juiciness. If you're going to cook this recipe on a grill, add some charcoal or hardwood to add more flavor to the ribs. If you do not have a rotisserie set-up, you can simply cook these directly on the grill. Allow the chimichurri to rest at least 2 hours before serving - this will allow time for the flavors to marry together. The chimichurri is a delicious spread that adds a zest to any Argentinian style dish, and this makes a great topping for the slow roasted ribs. This can also be a great topping for grilled chicken breast, lamb or fish.

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
1/4 cup chopped white onion
2 tablespoons minced garlic
2 tablespoons diced red bell pepper
1 tablespoon lime zest
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds baby back pork ribs
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper

Steps:

For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)

Chimichurri (Argentinean Parsley and Garlic Sauce) image

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Provided by threeovens

Categories South American

Time 1h

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Steps:

Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
Add vinegar to bowl and let sit another 30 minutes.
Add oil, cover, and refrigerate overnight to allow flavors to develop.

CHIMICHURRI SAUCE A LA ARGENTINA #1

Chimichurri Sauce a la Argentina #1 image

This sauce can be used on anything from empanadas to grilled steak! Enjoy! Cook time is marinating time.

Provided by Sharon123

Categories Sauces

Time 22m

Yield 3 cups, about

Number Of Ingredients 11

Ingredients

1 chopped sweet pepper
1 chopped skinned and seeded tomatoes
1 chopped onion
2 cloves chopped garlic
2 chopped bay leaves
2 tablespoons chopped parsley
1/2 cup oil
1 cup vinegar
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 teaspoon oregano

Steps:

Combine both mixtures and mix thoroughly.
Cover and leave for 12 hours before using.
It will keep for several weeks in the refrigerator.

Nutrition Facts : Calories 372.9, Fat 36.6, SaturatedFat 4.8, Sodium 782.5, Carbohydrate 8.7, Fiber 2, Sugar 4.4, Protein 1.3

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE

Argentine-Style Beef with Chimichurri Sauce image

Categories Beef Onion Backyard BBQ Dinner Grill Grill/Barbecue Parsley Oregano Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Ingredients

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

For chimichurri sauce:
Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
For beef:
Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
Place 1 skewer on each plate. Pass chimichurri sauce alongside.

ARGENTINA STYLE SAUSAGE ROLLS & CHIMICHURRI SAUCE

ARGENTINA STYLE SAUSAGE ROLLS & CHIMICHURRI SAUCE image

It,s that time of year again. A house full of visitors tired of leftovers. Maybe you need something different to serve. These sausages are usually grilled outside, in a small cast-iron skillet.But this is a indoor cold weather version and can be expanded to feed a crowd. I found this fast and easy recipe in a Sunset magazine last year. My guests praised the flavors! Jan 14, 2012

Provided by Nancy J. Patrykus @Finnjin

Categories Other Main Dishes

Number Of Ingredients 14

Ingredients

- chimichurri sauce:
1 tablespoon(s) minced garlic
1-1/2 teaspoon(s) red chili flakes
1/2 cup(s) extra-virgin olive oil
6 tablespoon(s) chopped flat leaf parsley
2 tablespoon(s) minced fresh oregano leaves
1/4 cup(s) red wine vinegar
- salt to taste.
- sandwich:
4 - sandwich rolls , such as mexican bolillos
1 teaspoon(s) olive oil
4 - fresh italian- style pork sausages (not hot)
4 slice(s) provolone cheese
1/8 teaspoon(s) sweet smoked spanish paprika

Steps:

Chimichurri sauce: Mix 2 Tabl. boiling water, the garlic and chili, let seep 3 minutes. Stir in remaining chimichurri ingredients, season with salt. Set aside.
Sandwiches: Halve rolls and toast, cut side up, in a 350 degree oven uhtil crisp, about 10 minutes. Heat oil in a large heavy frying pan over medium heat and add sausages. Cook covered, turning often, until cooked through. 15-20 minutes. Top each with cheese, remove from heat, and cover until cheese melts. Sprinkle with paprika.
Spoon 2-3 Tabl. chumichurri onto rolls halves and make a sandwich with sausages. Serve with remaining chimichurri. Photo by,,A.Breakey Recipe by..M.Robinson chef-owner of Smoke Open Fire Cooking in Napa Ca.

Tips:

To make the perfect pastry, use cold butter and work it quickly into the flour. This will prevent the butter from melting and creating a tough pastry.
When rolling out the pastry, be sure to do so on a lightly floured surface. This will prevent the pastry from sticking and tearing.
If you don't have time to make your own chimichurri sauce, you can use a store-bought version. However, be sure to choose a sauce that is made with fresh herbs and spices.
To ensure that the sausage rolls are cooked through, insert a meat thermometer into the center of one of the rolls. The internal temperature should reach 165 degrees Fahrenheit.
Serve the sausage rolls warm with your favorite dipping sauce.

Conclusion:

These Argentina-style sausage rolls are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated. With their flavorful filling and flaky pastry, these sausage rolls are sure to be a hit with everyone who tries them.