¼ cup Cilantro, chopped
¼ cup Parsley, chopped
4 Tbsp. Lime Juice
½ Habanero Pepper
3 Garlic Cloves, chopped
1/2 Small Onion, finely chopped
3 Tbsp. Green Onion, finely chopped
1 large Tomato, finely diced
¼ Cup Olive Oil
LET'S GET COOKING!
Pebre: Mix everything, except the water, together in a medium sized bowl. Add enough water to barely cover mix. Stir and cover with plastic until ready to serve. You can refrigerate overnight.
Sausages and Grilling Cheese: Preheat grill to medium high. Place all sausages on the grill.
For Blood Sausage: grill on the gentler heat of the grates, turn often being careful not to burst the outer casing. Remove and let cool before slicing.
For the Fine Herbs: Place sausage coil on the grill and flip after 5-6 minutes of cooking. Continue cooking for 5-6 minutes. Cut one coil into 1 ½” pieces and serve with toothpicks. Leave the 2 coil on the board and cut as needed.
Bon Bon: Place sausages on grill and turn the sausages every 2-3 minutes for even cooking. Cook for 12-15 minutes total time. Serve whole on the board.
Grilling Cheese: Place on a hot grill and flip once char marks are golden. Serve warm on a board.
Assemble Board: Place sliced and whole sausages on a board with Pebre sauce and chimichurri on the side. Serve with toasted or warm baguettes.
*USDA recommends cooking ground meats to a minimum internal temperature of 160°F.