For the choripan bread recipe and all of the other bread recipes from "The Sandwich Series", click this link to download my “Ultimate Bread Baking Handbook” for free! https://prohomecooksu.com/ultimate-bread-baking-handbook/ Shop the gear in this video (and more) at ProHomeCooks.com ➡️ null Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; null ↪️ Knives; null ↪️ Small Appliances; null Find recipes and more at our blog 📝 ➡️ https://prohomecooks.com/blogs/all -- 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: https://www.youtube.com/watch?v=fvuzgBkElQo 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! fleishers craft butchery - https://www.fleishers.com/ Follow Brothers Green Eats Instagram: Brothers Green - https://www.instagram.com/brothersgreen Josh - https://www.instagram.com/youenjoylife/ Mike - https://www.instagram.com/lifebymikeg/ Facebook: https://www.facebook.com/BrothersGreenEats/ Twitter: https://twitter.com/BrothersGreenBK Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. For more brothers green check out http://www.brothersgreen.com/ All music royalty free Matt Cherne - https://open.spotify.com/artist/0hjqDjEP12lU7KRfb6J53y Music provided royalty free PremiumBeat.com