Episode four of the #sandwichseries and I’ve gone with the highly requested Choripan. This sandwich is found all over the streets of Argentina and is usually served up simply with just three elements. One thing that really attracted to me this sandwich was the unique style of Chorizo that I attempt to make this is video! Stay tuned for episode 5 coming soon and please remember to comment in below with the sandwich you would like to see in this series.
#Choripán #homemadesausage
Watch episode 1-3 here:
2:40 Sandwich Roll
Ingredients:
– Active Dry Yeast (1 packet)
– Warm Water (1 ½ cups)
– Honey (1 tablespoon)
– Flour (3 cups and some extra for flouring surface/dough)
– Salt (8 grams)
Steps:
1. Start off with activating the yeast in a mixing bowl;add in dry yeast and 1 ½ cups of warm water, 1 tablespoon of honey, and let that activate for 15 minutes until it’s nice and bubbly.
2. Then add in 1 ½ cups of flour, and let it sit for an hour, the mixture will continue activate and rise. After letting it sit for an hour, add in another 1 ½ cup of flour and salt (8g). Mix that together until it’s well incorporated.
3. Let the dough sit for 15 minutes so the gluten can relax before kneading.
4. Flour your kneading surface, and knead it for 5 minute to really develop the gluten structure.
5. Once it’s nice and supple, you can place it in a bowl with a little bit of oil.
6. Let it rise and double in size for 1-1.5 hours.
7. Take the dough out and put it on the floured surface and split it up into few pieces and form those into nice little balls.
8. Let those dough balls rest for 10 minutes
9. You can start forming your bread roll with the dough ball, check out the forming techniques in the video (video starts at 4:39).
10. Let your formed dough proof for 30 minutes to an hour until they’ve gained a little bit of air.
11. Take a razor blade or a sharp knife, and give your proof dough a little slash on the top.
12. Spray them with a little water on the top and bake them at 450 °F for 15-20 minutes. If you want your bread roll to develop a nice crispy and dark crust just continue to spray the bread with water every 5 minutes.
13. Enjoy your fresh roll!
6:45 Homemade Argentine Chorizo
Ingredients:
– Ground Pork Belly (1 pounds)
– Ground Pork (2 pounds)
– Malbec (2 cups)
– Garlics(1 bulbs)
– Black Pepper (1 tablespoon)
– Paprika (1 ½ tablespoon)
– Salt (1 tablespoon)
Steps:
1. If you don’t have a meat grinder at home, you can put your pork belly in the freezer for 30-45 minutes. It’s going to be firm, but not frozen so it’s easy to slice it and cut it into very very very small chunks and use that in place of ground meat.
2. Pour the malbec and a whole bulb of garlic (cut in half) into a sauce pan, and let that simmer for about 15 minutes.
3. When the wine, garlic mixture cool down; take out the garlic cloves and chop them into little pieces.
4. Take a big mixing bowl, add in ground pork, chopped up pork belly, chopped garlic, and a cup of garlic wine mixture. Hit it with some black pepper, paprika, and salt.
5. Start kneading the meat mixture, just like how you would knead up the fresh dough for 5 minutes. Make sure the mixture has sausage consistency.
6. Start casting your meat mixture into sausages.
7. Poke some holes in your sausages to pop out the air bubbles.
8. Put it in your fridge to dry out for 1-3 days
9. Here you have it. You made sausage at home!
12:00 Argentinian Style Chimichurri
Ingredients:
– Chopped Parsley (1 ½ cups)
– Garlic Clove (3-4 cloves)
– Dried Oregano (1 tablespoon)
– Chili powder (1 tablespoon)
– Black Pepper (1 tablespoon)
– Salt (1 tablespoon)
– White Wine Vinegar (¼ cup)
– Apple Cider Vinegar (¼ cup)
– Olive Oil (to your prefer consistency)
Steps:
1. Chop up parsley and garlic until it’s really really fine.
2. Add chopped parsley and chopped garlic into a mixing bowl and hit it with some dried oregano, chili powder, black pepper, salt, white wine vinegar, apple cider vinegar, and olive oil. Mix them up to the consistency you like.
3. Let it chill in the fridge for better flavor. Enjoy!
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