for 4 pieces

Chimichurri

2 tbsp	red wine vinegar
3 tbsp	olive oil
1 bunch	flat-leaf parsley, finely chopped
1	garlic clove, finely chopped
1	organic lime, grated zest and the juice
1	bay leaf, finely crushed
¼ tsp	salt

Salsa

2 tbsp	red wine vinegar
2 tbsp	olive oil
1	tomato, cut into cubes
1	red pepper, cut into cubes
1	red onion, finely chopped
1	red chilli, deseeded, finely chopped
1	garlic clove, finely chopped
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

2	pork bratwurst (approx. 130 g each)
1	baguette (approx. 400 g)
½ tsp	hot paprika
¼ tsp	chilli powder

How it's done

Chimichurri

In a small bowl, mix the vinegar with all the other ingredients up to and including the bay leaf, season with salt.

Salsa

Pour the vinegar into a small bowl along with all the other ingredients up to and including the garlic, mix and season.

Charcoal/gas/electric grill

With the lid up, grill the sausages over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Cut the baguette into 4 pieces, cut open lengthwise, briefly toast the bread (cut side down) alongside. Halve the sausages, cut open lengthwise, season.

Sandwiches

Spread the chimichurri over the cut surfaces of the bread. Place the sausages on the bottom half of the rolls, top with the salsa, cover with the top half.

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