- For “Chorizo” Aioli: combine paprika, smoked paprika, garlic, onion powder, pepper, 1 tsp salt, cumin, nutmeg, oregano, and vinegar with the mayo. Let sit for 20 min refrigerated, mixing every 5 min to dissolve the spices properly.
- For “Chimi” Topping: combine the chopped cilantro, parsley, olive oil, and lime juice with remaining salt. Reserve chilled.
- Bake the sausage at 350 ˚F for 8 min or until reaches 150 ˚F. Chill completely.
- Slice the sausage into 6 pieces discarding the ends. Cut the bread into cubes the same size as the sausage. Grill the bread and the sausage slices. Spread the aioli on the grilled bread, top with the sausage then the “chimi”. Garnish with edible petals.