These Three Simple Parts Make Up Argentina's Most Popular Sandwich

**Making Sausage from Scratch**

I recently decided to try my hand at making sausage, and I have to say it was a fascinating experience. I ordered a sausage stuffer on Amazon, along with some pork casings, and set out to learn this new skill. As an amateur cook, I had no prior experience with sausage-making, so I was basically winging it as I went along.

The first step in making sausage is to prepare the casing. The instructions that came with the sausage stuffer advised me to soak the casings in cold water for a few minutes to remove some of the salt and make them more pliable. I followed these instructions, and then set about attaching the casings to the stuffer. However, I quickly realized that I wasn't doing it quite right - the casing was twisting and turning as I pumped out the sausage, resulting in an uneven product.

Undeterred, I tried again with a fresh approach. This time, I made sure to get the casing evenly attached to the stuffer, focusing on keeping its center aligned with the tube. As I pumped out the sausage, I could see that it was coming out much more smoothly and consistently this time around. To ensure even drying, I placed the links on a wire grate and let them dry in the fridge for a few days - three days would be ideal, but I only had one day to spare.

While waiting for the sausage to dry, I turned my attention to making some chimichurri. This Argentinean condiment is a staple of South American cuisine, and I was excited to try my hand at making it from scratch. To start, I chopped up a bunch of parsley and garlic cloves until they were both finely minced. Next, I added the parsley-garlic mixture to a bowl along with some dried oregano, chili powder, black pepper, salt, white wine vinegar, and apple cider vinegar.

With all these ingredients combined, I simply poured in some olive oil - just enough to bring everything together without making it too thin or too thick. The chimichurri would benefit from a good night's marinating, so I transferred the bowl to the fridge to let it soften up for a few days. As the flavors melded together, I couldn't help but feel a sense of excitement - this was going to be something special.

With my sausage and chimichurri at the ready, I fired up my hibachi-style grill and got to work grilling some chorizo links. Since it's such a low fire, it didn't mean that it would produce bad results - rather, it was perfect for infusing that link with a slow smoke flavor. To add an extra layer of smokiness, I placed a metal bowl over the charcoal, containing all those lovely fumes.

After grilling, I sliced one of the chorizo links in half and placed it on some crispy bread. The first taste was nothing short of incredible - the combination of fresh parsley, garlic, oregano, chili powder, salt, black pepper, vinegar, and olive oil had created something truly special. Adding a slice of sausage to the mix was like adding a shot of adrenaline to an already explosive flavor profile.

The simplicity of this sandwich struck me as quite appealing. You see, in many cultures - European or South American - people don't feel the need to over-accessorize their dishes with copious amounts of sauce or vegetables. Instead, they appreciate the simple flavors and combinations coming together for something truly incredible. And that's exactly what I experienced when I took a bite of this sausage sandwich.

The combination of crispy bread, savory sausage, tangy chimichurri, and smoky grilled chorizo had given me a newfound appreciation for the art of simplicity in cooking. As someone who has always been drawn to more elaborate recipes, it was interesting to discover just how much joy can be found in taking things slow and letting nature do its thing.

"WEBVTTKind: captionsLanguage: enwelcome back to the sandwich series where I'm on a mission to find him the best sandwiches from all around the world and craft every single element from scratch every last detail to make the perfect sandwich at home I think we've done were yeah this is episode four we've done three episodes already and we are moving into some fan requested stuff this one came from a few fans actually highly requested this one and I had never tried it before and like always I was putting out some teasers on like by Mike G my Instagram so I put out one offered a little prize I got about 80 submissions no-one got it but I don't blame you just from a bread roll it's not easy then I put out the second teaser and it was some homemade chorizo and then everyone got it it was it was a no-brainer at that point we are doing the chorti pond which is an argentinian delight it is like the ultimate street food there and shorty which is Trevizo short for trees oh and pond which is bread so it's basically just trees okay and that's pretty much all it is it's really really simple there's only three elements in this sandwich you have the trees oh you have the fresh bread and then you have chimichurri so traditionally and Argentinean cuisine the chart epon has chimichurri not too many other condiments a lot of times it's done very simply with just those three ingredients but you do see this sandwich all over South America so you'll see different variations I'm focusing on the Argentinian one and I'm doing a homemade sausage which I'm pumped about and a little nervous because I've never made sausage before and we're gonna be doing a specific chorizo argentinian style chorizo and then we're doing some just fresh rolls and i couldn't really figure out like a specific recipe for the char deep on in argentina so i just went with the best attempt at a sandwich roll that i could do and then some fresh chimichurri three ingredients and boom that is your sandwich so let's get after it I did a bunch of research and to be honest there's not too much out there on the dirty ponders it's a few videos a few recipes so I'm working with what I got here I've never had this actually in Argentina but maybe you guys can you know some of you locals can give me the true tips see if I'm doing anything wrong but for the actual bread I figured I would just make an incredible crusty you know sort of like not long roll but just bread roll so that's what we're gonna do I'm gonna start off with one yeast packet and I'm gonna activate that with about one and a half cups of warm water and a tablespoon of honey and just let that activate for 15 minutes until it is nice and bubbly and you smell that yeast enos then I head it with a cup and a half of flour and I let that sit for about an hour and you'll see it's really gonna activate and rise at this point then I mixed in another cup and a half of flour and around 8 grams of salt once that's well incorporated I like to let that sit and let the glutens relax before I start to need it it's gonna really help with your donating process then you can get after the kneading and you know same sort of situation here with all of these breads just knead it for about five minutes to really develop the gluten structure once that's nice and supple then you can place it in a bowl with a little bit of oil and let that double in size for about an hour to an hour and a half after your dough has doubled in size you can come back and you can just deflate that and then split it up in a few pieces and just form those into nice little balls to work with let those rest for about ten minutes and now we are gonna form our roles and there's a very simple technique to this it might take you one or two to really get going but you just take them out and you know you can Pat them out like this just to get a nice little round disc and then just fold it over itself and press in the seam and kind of start wrapping in the sides just a little bit so when you fold over wrapping the sides pressing the seam and just keep on doing that and once that seam is closed you're just gonna roll it out like you're rolling some play-doh but just make sure you roll out the sides a little more so they get slightly point here boom chalaka you've got your rolls and now all you have to do is let those proof for about an hour until they've gained a little bit of air and then I took a razor blade this is a sharp razor blade that I use for making sourdough but you can use a sharp knife and just give them a little /e slash and then we are going to bake our bread off at a really hot oven at around 450 degrees and I just gave it a little spray down and what you can do is you can put those in the oven and if you really want to develop a nice crispy and dark crust just give them a spray every 5 minutes in the oven and then when they come out roll perfection Oh hot look at that just for camera purposes I would never rip into bread like this but I had five loaves so I can sacrifice one so good I think this is gonna make the perfect sandwich bread crispy coating crispy exterior super soft and chewy inside it's gonna be great we've got a roll so we are moving on to the trees oh and most people think of tree so as the really spiced up version the Mexican and the Spanish version but the Argentinian version that we're focusing on actually is not that at all it doesn't have much spice and it's made with red wine so that's what we are gonna be focusing on and when you are making some type of homemade meat project like cured meat or bacon whatever it is I suggest getting some high quality needs so I headed over to my favorite butcher Fleischer's which is in my neighborhood Park Slope and it was great because I got a little little help from my friend Ansel so with sausage you're always looking for about a 70/30 meat to fat ratio traditionally with ground meat you're looking 80/20 it also affects the texture and adds a much more pleasant mouthfeel and as you mix your spices in and you emulsify the fat if you're making sausage at home what you're looking for is to almost need it like bread and then as you pull it apart you'll see wisps developing the fat that shows that you're reaching point of emulsification which is where you're looking to be about when you're ready to make the sausage once you get those whispers you're ready to go if you can't find 70/30 blended ground pork you can always take a regular conventionally ground pork usually 80/20 and add something a little bit fattier to it the pork belly works perfect is a little bit fattier than the shoulder it's a 50/50 split so you'd want to do let's say for two pounds of ground pork and maybe a pound of bread if you don't have a home grinder you can put your meat in the freezer about 30 to 45 minutes it's not gonna be fully frozen but it is gonna be a lot more firm than if it just been sitting on your counter when it's at that firmness you can slice it and cut it into very very small chunks and use that in place of crowd great tips from that guy feel like he deserves an ongoing segment in the sandwich series at least when there's meat in these sandwiches so we've got our pork belly we've got our ground pork but the first thing we need to do is infuse a little garlic in some wine that is the first step to get some extra flavor and we are using of course a Malbec which is Argentina's most popular wine just pour some of that out cut in half an entire garlic bowl put that in there just let that simmer for about 15 minutes when the wine garlic mixture cooled down I took out the garlic cloves and I actually chopped those up into little pieces and then to a big bowl I added my ground pork my chopped up pork belly all of that garlic poured in about a cup of wine I hit it with a little paprika so we're gonna need up that mixture just like it is some fresh dough and really get after that for about five minutes and just like ounces said you got these Whisperer whatever he was talking about and you know that meat really starts the fat starts to emulsify and creates these little threads so that is a good sign that we have some serious sausage consistency so here we go we are making some sausage and I am no expert considering I've never done this before so this is sort of you know trial and error you're learning with me but I ordered this sausage stuffer on Amazon and I ordered some pork casings as well and just let those soak to remove some of the salt they came in and just moisten up a little bit so when I set up the sausage stuffer I was putting on the casing not really knowing what I was doing and when I was actually pumping it in and the sausage was coming out I realized very quickly that I didn't put on the casing right because it was kind of twisting it wasn't really giving me a smooth product so what I did was this the second time I put on the casing I just focused more on really getting it on evenly so just making sure that when you're putting on the actual lining that the center of the lining is staying right in the center of that tube then when your sausage comes out when you're pumping that down it's not going to be twisty and turny and it's gonna come out in some nice even links I put them on a little wire grate because what I'm gonna do is let those dry out in the fridge I would suggest drying those out in the fridge for a few days I like the consistency when they dry out a little longer maybe three days or so I only had a day to dry them out because I was filming the video still turned out fine but I'm gonna move on to the chimichurri real quick the final element before we get into the cooking of the sausage and cherry cherry is one of my my favorite condiments ever it's just a fresh you know herb and oil sauce it's it's perfect really and I wanted to make a super traditional Argentinean style chimichurri so what I did was I got a whole bunch of parsley and then I took some garlic cloves and I peeled those and I chopped that up with the parsley chop that up until it is really really fine then I added the garlic and parsley to a ball and I hit that with some dried oregano you can use fresh oregano as well I added a little bit of chili powder I didn't have chili flakes but you could totally use chili flakes and some black pepper a little bit of salt and then I hit it with white wine vinegar and apple cider vinegar you can use really whatever vinegars you have on hand that's what I had and then of course your final element that brings it all together just drizzle in that olive oil and you really just want to pour in the olive oil until you get that that perfect consistency somewhere around here where it's not too thin and it's not too thick now you're gonna want to let that marinate for a maximum flavor because you got a lot of raw ingredients in there and they're using and softening up a little bit so that will be good in your fridge for days and it's just gonna get better so not only did I make sausage for the first time but I did something else for the first time I actually grilled in my kitchen I felt like because I had this fresh chorizo I needed to get some smoky flavor in there to really up the ante so I got my little hibachi style grill and all I did was take the grate and put it over the burner with some charcoal and just let that fire up once that charcoal is heated out you can just put on those Tereza links and what happened was since it was such a low fire doesn't mean that that's you know a bad thing that's just like a slow smoke so you know it's turning it around and I even decided to put a little metal bowl over there to contain all of that smoke so they really did get a nice low and slow smoky infusion alrights let's bring this sandwich together so what they do traditionally in Argentina is they take off the links they slice them in half and then you're just gonna douse a little bit of that chimichurri on that crispy bread hit it with that sausage and then of course add a little more chimichurri so deep on the first taste three elements really simple bread sausage chimichurri in all other cases I would want to be adding more to this more sauce more vegetables whatever it is but there's just something so special about the simplicity it's very very European very South American where you know you don't have to add so much you really just appreciate the simple flavors the combinations coming together for something really incredible so I appreciate the simplicity of this sandwich right here youwelcome back to the sandwich series where I'm on a mission to find him the best sandwiches from all around the world and craft every single element from scratch every last detail to make the perfect sandwich at home I think we've done were yeah this is episode four we've done three episodes already and we are moving into some fan requested stuff this one came from a few fans actually highly requested this one and I had never tried it before and like always I was putting out some teasers on like by Mike G my Instagram so I put out one offered a little prize I got about 80 submissions no-one got it but I don't blame you just from a bread roll it's not easy then I put out the second teaser and it was some homemade chorizo and then everyone got it it was it was a no-brainer at that point we are doing the chorti pond which is an argentinian delight it is like the ultimate street food there and shorty which is Trevizo short for trees oh and pond which is bread so it's basically just trees okay and that's pretty much all it is it's really really simple there's only three elements in this sandwich you have the trees oh you have the fresh bread and then you have chimichurri so traditionally and Argentinean cuisine the chart epon has chimichurri not too many other condiments a lot of times it's done very simply with just those three ingredients but you do see this sandwich all over South America so you'll see different variations I'm focusing on the Argentinian one and I'm doing a homemade sausage which I'm pumped about and a little nervous because I've never made sausage before and we're gonna be doing a specific chorizo argentinian style chorizo and then we're doing some just fresh rolls and i couldn't really figure out like a specific recipe for the char deep on in argentina so i just went with the best attempt at a sandwich roll that i could do and then some fresh chimichurri three ingredients and boom that is your sandwich so let's get after it I did a bunch of research and to be honest there's not too much out there on the dirty ponders it's a few videos a few recipes so I'm working with what I got here I've never had this actually in Argentina but maybe you guys can you know some of you locals can give me the true tips see if I'm doing anything wrong but for the actual bread I figured I would just make an incredible crusty you know sort of like not long roll but just bread roll so that's what we're gonna do I'm gonna start off with one yeast packet and I'm gonna activate that with about one and a half cups of warm water and a tablespoon of honey and just let that activate for 15 minutes until it is nice and bubbly and you smell that yeast enos then I head it with a cup and a half of flour and I let that sit for about an hour and you'll see it's really gonna activate and rise at this point then I mixed in another cup and a half of flour and around 8 grams of salt once that's well incorporated I like to let that sit and let the glutens relax before I start to need it it's gonna really help with your donating process then you can get after the kneading and you know same sort of situation here with all of these breads just knead it for about five minutes to really develop the gluten structure once that's nice and supple then you can place it in a bowl with a little bit of oil and let that double in size for about an hour to an hour and a half after your dough has doubled in size you can come back and you can just deflate that and then split it up in a few pieces and just form those into nice little balls to work with let those rest for about ten minutes and now we are gonna form our roles and there's a very simple technique to this it might take you one or two to really get going but you just take them out and you know you can Pat them out like this just to get a nice little round disc and then just fold it over itself and press in the seam and kind of start wrapping in the sides just a little bit so when you fold over wrapping the sides pressing the seam and just keep on doing that and once that seam is closed you're just gonna roll it out like you're rolling some play-doh but just make sure you roll out the sides a little more so they get slightly point here boom chalaka you've got your rolls and now all you have to do is let those proof for about an hour until they've gained a little bit of air and then I took a razor blade this is a sharp razor blade that I use for making sourdough but you can use a sharp knife and just give them a little /e slash and then we are going to bake our bread off at a really hot oven at around 450 degrees and I just gave it a little spray down and what you can do is you can put those in the oven and if you really want to develop a nice crispy and dark crust just give them a spray every 5 minutes in the oven and then when they come out roll perfection Oh hot look at that just for camera purposes I would never rip into bread like this but I had five loaves so I can sacrifice one so good I think this is gonna make the perfect sandwich bread crispy coating crispy exterior super soft and chewy inside it's gonna be great we've got a roll so we are moving on to the trees oh and most people think of tree so as the really spiced up version the Mexican and the Spanish version but the Argentinian version that we're focusing on actually is not that at all it doesn't have much spice and it's made with red wine so that's what we are gonna be focusing on and when you are making some type of homemade meat project like cured meat or bacon whatever it is I suggest getting some high quality needs so I headed over to my favorite butcher Fleischer's which is in my neighborhood Park Slope and it was great because I got a little little help from my friend Ansel so with sausage you're always looking for about a 70/30 meat to fat ratio traditionally with ground meat you're looking 80/20 it also affects the texture and adds a much more pleasant mouthfeel and as you mix your spices in and you emulsify the fat if you're making sausage at home what you're looking for is to almost need it like bread and then as you pull it apart you'll see wisps developing the fat that shows that you're reaching point of emulsification which is where you're looking to be about when you're ready to make the sausage once you get those whispers you're ready to go if you can't find 70/30 blended ground pork you can always take a regular conventionally ground pork usually 80/20 and add something a little bit fattier to it the pork belly works perfect is a little bit fattier than the shoulder it's a 50/50 split so you'd want to do let's say for two pounds of ground pork and maybe a pound of bread if you don't have a home grinder you can put your meat in the freezer about 30 to 45 minutes it's not gonna be fully frozen but it is gonna be a lot more firm than if it just been sitting on your counter when it's at that firmness you can slice it and cut it into very very small chunks and use that in place of crowd great tips from that guy feel like he deserves an ongoing segment in the sandwich series at least when there's meat in these sandwiches so we've got our pork belly we've got our ground pork but the first thing we need to do is infuse a little garlic in some wine that is the first step to get some extra flavor and we are using of course a Malbec which is Argentina's most popular wine just pour some of that out cut in half an entire garlic bowl put that in there just let that simmer for about 15 minutes when the wine garlic mixture cooled down I took out the garlic cloves and I actually chopped those up into little pieces and then to a big bowl I added my ground pork my chopped up pork belly all of that garlic poured in about a cup of wine I hit it with a little paprika so we're gonna need up that mixture just like it is some fresh dough and really get after that for about five minutes and just like ounces said you got these Whisperer whatever he was talking about and you know that meat really starts the fat starts to emulsify and creates these little threads so that is a good sign that we have some serious sausage consistency so here we go we are making some sausage and I am no expert considering I've never done this before so this is sort of you know trial and error you're learning with me but I ordered this sausage stuffer on Amazon and I ordered some pork casings as well and just let those soak to remove some of the salt they came in and just moisten up a little bit so when I set up the sausage stuffer I was putting on the casing not really knowing what I was doing and when I was actually pumping it in and the sausage was coming out I realized very quickly that I didn't put on the casing right because it was kind of twisting it wasn't really giving me a smooth product so what I did was this the second time I put on the casing I just focused more on really getting it on evenly so just making sure that when you're putting on the actual lining that the center of the lining is staying right in the center of that tube then when your sausage comes out when you're pumping that down it's not going to be twisty and turny and it's gonna come out in some nice even links I put them on a little wire grate because what I'm gonna do is let those dry out in the fridge I would suggest drying those out in the fridge for a few days I like the consistency when they dry out a little longer maybe three days or so I only had a day to dry them out because I was filming the video still turned out fine but I'm gonna move on to the chimichurri real quick the final element before we get into the cooking of the sausage and cherry cherry is one of my my favorite condiments ever it's just a fresh you know herb and oil sauce it's it's perfect really and I wanted to make a super traditional Argentinean style chimichurri so what I did was I got a whole bunch of parsley and then I took some garlic cloves and I peeled those and I chopped that up with the parsley chop that up until it is really really fine then I added the garlic and parsley to a ball and I hit that with some dried oregano you can use fresh oregano as well I added a little bit of chili powder I didn't have chili flakes but you could totally use chili flakes and some black pepper a little bit of salt and then I hit it with white wine vinegar and apple cider vinegar you can use really whatever vinegars you have on hand that's what I had and then of course your final element that brings it all together just drizzle in that olive oil and you really just want to pour in the olive oil until you get that that perfect consistency somewhere around here where it's not too thin and it's not too thick now you're gonna want to let that marinate for a maximum flavor because you got a lot of raw ingredients in there and they're using and softening up a little bit so that will be good in your fridge for days and it's just gonna get better so not only did I make sausage for the first time but I did something else for the first time I actually grilled in my kitchen I felt like because I had this fresh chorizo I needed to get some smoky flavor in there to really up the ante so I got my little hibachi style grill and all I did was take the grate and put it over the burner with some charcoal and just let that fire up once that charcoal is heated out you can just put on those Tereza links and what happened was since it was such a low fire doesn't mean that that's you know a bad thing that's just like a slow smoke so you know it's turning it around and I even decided to put a little metal bowl over there to contain all of that smoke so they really did get a nice low and slow smoky infusion alrights let's bring this sandwich together so what they do traditionally in Argentina is they take off the links they slice them in half and then you're just gonna douse a little bit of that chimichurri on that crispy bread hit it with that sausage and then of course add a little more chimichurri so deep on the first taste three elements really simple bread sausage chimichurri in all other cases I would want to be adding more to this more sauce more vegetables whatever it is but there's just something so special about the simplicity it's very very European very South American where you know you don't have to add so much you really just appreciate the simple flavors the combinations coming together for something really incredible so I appreciate the simplicity of this sandwich right here you\n"