Instructions
Cook time: 24 minutes
Wash + chop ¼ bag of peppers into small bite size pieces; add to a bowl with salsa + toss to combine; set aside
Heat a skillet over med-high, add 2 sausages, ¼ cup water + bring to simmer; cover skillet + cook 5-6 min; remove lid, flip sausages + cook 5-6 min more until water evaporates, sausages are browned on all sides remove from pan + set aside to rest 3-4 minutes
Toast 1 baguette until warm + golden; slice in half + spread chimichurri onto each
Heat a lightly oiled skillet over med; butterfly the sausages by slicing in half lengthwise 3/4 of the way through, leaving the two halves attached, sear cut side down 3-5 min until browned
Divide sausages to buns + top with fresh salsa criolla
