Salchicha parrillera is like the tall thin brother of the chorizo. Compared to the chorizo there isn’t much difference except in texture and form. Most are made with the same meats and seasonings. One difference is that salchicha parrillera is offered in long thin casings; about the same width as a hot dog. The other difference is that due to having a smaller thickness, they tend to be have a dryer and crunchier texture.

Buying:

See Chorizo for signs of good quality.

How Much To Buy:

Since salchicha parrillera is sold in long strips it is better to buy per weight or length. If you are going to serve these along with chorizos, then you should figure about 1 lb. (about a 1/2 kilo) for every 3 people. If no chorizos will be served then about 1 lb. for 2 people or 1 kg for 5 people.

Cooking Directions:

Salchicha parrillera should shaped into a spiral form before cooking and they are almost always sold in this fashion. An easy way to keep it all together is to make sure the spiral is nice and tight. Then evenly insert three or four toothpicks around the outer edges to the inner rings.

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Place on the grill over a medium to low fire. Flip them over when the side facing the fire is crispy and juices start to flow on the top. They should be ready in about 20-30 minutes.

How To Eat:

Salchicha parrillera is best enjoyed with a fresh baguette and a good heaping spoon of chimichurri sauce.

Most people have a love or hate relationship with the morcilla; but only if they overcome the actual fear of trying one for the first time. You see, morcilla is a blood sausage, similar to what is known as black pudding in the United Kingdom and Ireland. Knowing that bit of information can turn away many who consider themselves true meat lovers from giving this particular type of sausage a try.

The main ingredients are pig’s blood and ground up pieces of pork or offal. Each butcher or producer has their own secret recipe but most contain some of the following seasonings such as salt, pepper, garlic, onion, paprika, rice, breadcrumbs, and nuts. All of this is encased in regular sausage casings and is then precooked before being sold.

Buying:

Like chorizos, you’ll just have to scout around to find the right butcher or grocer that sells morcilla that fits your taste. Good morcillas range in color from a dark reddish brown to very dark brown.

How Much To Buy:

This can be tricky if you do not know whether or not any of your guests actually enjoy morcilla. For those who do eat them, about one sausage, if they are of the small variety, per person. Some varieties are quite large and can accommodate up to 2-3 people. When serving time arrives, if a few others blurt out that they like morcilla too, then divide up what you have. As long as you have enough of the other meats to fill everyone’s belly you’ll be fine. You are much better off ignoring a few grumbles about not having enough morcilla than ending up with a tray of untouched sausages later on.

Cooking Directions:

Since morcilla is already precooked, you only need to place them over a low fire long enough to warm them through. As soon as the casing is nice and crispy then they should be ready. The texture inside can be quite soft with some varieties so use the utmost care when handling them. By leaving them on the grill for too long or by piercing the skin can result in a nasty explosion or oozing mess.

How To Eat:

Morcillas are highly seasoned and therefore do not need any extra salt or sauce. Eat them alone to savor the blend of flavors and textures or place between two halves of a baguette.

Chorizo

This type is by far the most popular sausage grilled on a parrilla. Although, they are used for a variety of other dishes and recipes. The shape and texture resembles sausages found in many other parts of the world; large and plump. Beef or pork is the meat of choice and they are usually sold as links. The majority of those sold by butchers or grocers are seasoned with salt, pepper, and garlic. Paprika, sweet red pepper, and hot chili pepper flakes in addition to the aforementioned ingredients are quite common as well and level of spiciness may vary. Also, some specialty versions can be found that may contain extra garlic, roasted red peppers, or a few herbs.

Buying:

It might take a little bit of trial and error to find the right chorizos to cook since each sausage maker has their own style and recipe. Some lower quality chorizos may contain large chunks of fat, bits of gristle, or meat that did not sell well a few days ago. Looks can be deceiving so you may not know until it is too late.

Fresh chorizo should have a good pinkish color all around and if any of these have a few gray spots or areas, you should avoid them. That is usually a sign of older meat that has been mixed in. Some chorizos may be aged for a day or two and usually have a uniform light grayish or brownish color, they should be fine. Always check with the butcher or grocer about when they were made. Also, make sure that that meat is well packed within the casing and that there are no pockets of air.

How Much To Buy:

You should at least buy one chorizo per person if other meats are going to be grilled. Add a few extra chorizos because there are always guests who want a second serving.

Cooking Directions:

Chorizos should be soaked in cold water for about 5 minutes before placing on the grill. This will help to prevent the casings from cracking or exploding. Place them over a low fire and cook for about 30-40 minutes depending on size and how well you manage the heat.

Whether or not to pierce the sausages while they are cooking is entirely up to you. Some prefer to keep the casings intact all the way to the tables while others don’t like their chorizos to be too juicy. Either way, you should always flip them with tongs instead of a fork so as not to create a large tear.

How To Eat:

The best and most popular method of eating chorizos is with bread. Slice them down the middle and place them between a two halves of a fresh piece of baguette along with a good dollop of chimichurri. Mmmmmm!

The most popular sausages cooked on parrilla are chorizo, morcilla, and salchicha parrillera. No asado is considered complete unless at least one of these types of sausages is served at the table. Consider these to be the pre-marathon warm-ups to the feast of meats that will soon follow. For sausages are usually typically the first meats to be served and eaten with copious amounts of bread. However, if one is not careful, they might end up eating too much and therefore ruin their appetite. That can be quite a difficult challenge for some.