Preparation of the Sausage

1. Thaw slowly (ideally in the refrigerator overnight).
2. Preheat the grill or skillet.
3. Do not pierce the sausage to avoid losing juiciness.
4. We recommend serving it medium.

Preparation of the Sauce

1. In a small pot, combine the water and salt. Bring to a boil over high heat. Transfer to a bowl and let it cool.
2. Wash, dry, and finely chop the parsley leaves, garlic, and thyme.
3. Wash the chili, cut it in half, remove the central vein and seeds, and chop finely.
4. In the bowl with the brine, add the chopped ingredients.
5. Add the oregano, vinegar, and olive oil. Mix well and let it rest for at least 1 hour before using— the longer it rests, the more flavorful the chimichurri becomes.