Argentinian here, and I have two comments regarding the chimichurri. First is that you don't want a fresh pepper, but dried red pepper flakes, and second and much more important, is that you don't ever use olive oil, but a neutral one (sunflower is the norm, mostly because we don't use any other neutral oil here). Now with regards to the chorizo I have nothing to say about the spice mix (there's a saying that says that only god and the butcher knows what's in a chorizo), but I've seen that bratwurst is a much finer ground that chorizo, which normally has some really big chunks of meat and fat. There's nothing that you can do about it other than make it from scratch sadly. Another thing is that chorizo is done over the coals, not in a pan, although again, you may not be able to do anything about it as I doubt you have a parrilla or anything similar, seeing that you film in an apartment. Final comment, mayo on a choripan is a sacrilege. Another recipe that is very similar to what you did here, and that became sort of viral here last year, is to take the chorizo mix and place it raw, on a piece of bread that has some soft cheese on it (something like low moisture mozzarella), and then bring it to the coals. To clarify, you end with bread then cheese then chorizo. With gentle heat you'll end cooking the meat all the way through, browning the top, and melting the cheese all the same time. And then you top it with chimichurri or salsa criolla (1 red bell pepper, 1 onion, 1 tomato, all chopped, salt and dried oregano, then equal parts of white vinegar and sunflower oil, enough to cover). Also, good choice on the bun, we always use a hard crust bread for chori. Anyway, happy to see some of my country's cuisine on here.
Another Argentinian here. In my godfather's butcher shop they made choriso using a premix spice they buy from a specialised shop to shop seller. The label sais: 50% g salt 16% Oregano 14% ground chili 2% Pepper 2% Nutmeg 2% Cumin 1% Sweet paprika 1% natural white wine flavoring 12% garlic cloves
Another thing is that chopping chimi churri with a machine is also a good way to get haunted by Argentine abuelas... Chop it by hand, it's a bit rougher that way, but so much tastier.
Made this with Andongs recipe but making the substitutions per your advice and this sandwich is a banger. I'm definitely going to make this again! Maybe next time trying the salsa criolla.
Seriously. I just posted a comment about this. Don’t ever make chimichurri in a food processor or blender. It always makes it taste weird. You MUST use a kitchen knife. No shortcuts.
As an Argentine, what you did looks good as an experimentation with the classic choripan. But it’s not a choripan as you’ll find in Argentine streets. I do appreciate that you show and cook something from my culture and gave an option to reversion this dish for everyone that lives outside Argentina/Uruguay. Here in Berlin, you can get really accurate choripan in Harina in Love at Mauerpark on Sundays, El Bodegón in Manifesto, and Choriman in Boxi. Aguante el chori, Andong, y Argentina!🇦🇷
As an argentinean, love this from an experimentation PoV but I can't feel like that's not the chimichurri I've known my whole life (just because you pointed out something like "this is real chimichurri", i'm 125% ok with the smashwurst shenanigans xD). There's also a sort of divide between green and red chimichurri and I've always had red chimichurri everywhere folksy in Argentina, but I _think_ green chimichurri is more popular in Uruguay, and apparently abroad as almost every google image I get for "chimichurri" looks green, when in Argentina they were all red :P Anyway, if you feel like trying, this is the recipe my dad gave me a couple years ago, and it works wonders whenever I grill stuff or get invited to a grill: On a clean jar add: - one part Aji Molido (red pepper flakes, in Argentina we use something the rest of the world could consider mild at best, DEFINITELY not as spicy as a Jalapeño) - one part paprika powder (non-spicy, this could be smoked paprika, I usually go 50/50 smoked and not) - one part DRIED oregano - one part regular (italian?) parsley. this could be fresh, but using dried is not an issue because it will be rehydrated lated - garlic to taste. I usually use dried powdered like you did, but using fresh is great too. I usually do either dried parsley + dried garlic for a "lazy" chimichurri, and fresh parsley and garlic when I am feeling fancy - a pinch of salt and black pepper. Mix this all, and hydrate with a little HOT water (like.. tea-temperature), then add vinegar and oil. It was not super common to use olive oil in chimichurri in Argentina last time I checked, we usually use sunflower, and white vinegar. But changing the oil and vinegar type grant the chimichurri different personalities, and I also usually make it with wine vinegar and olive oil nowadays.
im a hot dog and chorizo fan and i can remember the taste of the panchito with chimichurry at five years of age in retiro train station, just arrived from Bolivia, it was an explosion of pure taste while i slowly chewed it....
I'm not Argentinian so I have no comments on the chorizo or the chimichurri. I do think this was a fun video with great ideas about how to jazz up any kind of smash burger. Thank you!
Just wanna say thanks for uploading and I'm glad you're making videos again man. Wishing you good health and all the best! Looking fwd to more uploads. Cheers.
Also nothing you can buy at Lidl or REWE is even close to the original thing… what they call chorizo tastes like cardboard compared to the spanish one (never had the south american one) Especially “REWE Feine Welt” is pure scam IMHO.
This looks so good! You should make this a series where you go thru that list and make a few more easily like this seems! Going to go make that chorizo smash burger 🙌🏼
Tempeh and the same spice mix also works amazingly! Good cheap vegetarian option, almost as good as sausage. Just cut some tempeh slices, toss in the spice mix and fry those in a pan, and throw it on a bun with some topings
As someone wrote above, there are some important variants to the classic argentinian chimichurri, but besides of that, I think there are two issues: first, IF you find someone who puts mayo on his choripan, rest assured he will get bullied for it. Second, although you could come across a chorizo seasoned similarly to the one you made, those tend to be more common in Spain. Again, there are regional variants, but in Argentina and Uruguay chorizo is commonly made with much less paprika. Most recipies include anis and red wine Great choice of bun btw.
@@MrKumbancha no se supone que sea dominante. Tampoco es que le tenés que sentir el gusto al vino, pero es un condimento que se usa habitualmente. Sobre todo en el interior
Interesting take on the Choripan, but there's a few things you might want to look at. First, you were actually probably closer to our chorizo with just the bratwurst. The chorizo with paprika and all of the spices is from Spain. In Argentina, that's knows as chorizo colorado. Choripanes are typically made with our regular chorizo, which is a pretty basic pork sausage, with minimal spicing. Second, and I see a lot of people have mentioned it, but your chimichurri, while delicious, is a very loose interpretation of chimichurri. We use flat leaf parsley for it, but that's a minor switch. It seems like the recipe you got was made by someone from Mexico or the US thinking of chimichurri as a Mexican sauce, because Mexican oregano doesn't really exist in Argentina. We just use regular dried Oregano (same as is used in Europe). Similarly, the choice of a fresh jalapeño is completely alien to a chimichurri. We use ají molido, which is like a non-spicy dried red chili flake. Argentinians don't typically eat spicy food. Adding both shallot and garlic is different too. We just add garlic and more of it :). Lastly, chimichurri does not use olive oil, for the reason you noticed. The flavor is too strong for the sauce and can often add a bitter element. Neutral oil all the way. After those basics, there are regional variations that will add paprika or other ingredients.
I think it's very important to note that chorizo is a word for a kind of sausage but has very different meanings in Spain (where it's a hard cured sausage flavored mostly with paprika and also a bit of red wine), Mexico (where it's a spicy fresh sausage with paprika and other kinds of red pepper, usually in an artificial casing), and Argentina (where it's milder and resembles what US Americans call "Italian sausage"), all three of which are different from chouriço, the Portuguese cognate. They're all delicious, but the heart of the choripán is a really good Argentinian chorizo, and you're aiming more Spanish here. I used to have a roommate who was an Argentinian immigrant and one time he held an asado and insisted on getting his sausages from an artisan butcher. I rolled my eyes at spending that much on sausage, but a choripán the way he did it was one of the best sandwiches I've had in my life.
I love this!! I already have chorizo, so this is absolutely happening in my kitchen. Despite the dodgy olive oil, your chimichurri looked perfect. Thank you!!
There is a legendary hot dog kiosk in Stockholm called Günthers korvbar, where they make this baguette stuffed with your hot dog of choice, toppings such as cucumber mayo, sauerkraut, tomato harissa sauce etc as well as the obligatory Chimichurri. Which by the taste of it actually contains, a lot of parsley and fresh oregano, but also a quite large amount of DILL! It is absolutely fantastic in a hot dog situation and it is something I would recommend adding for anyone trying to make the chimichurri from this video. Enjoy!
It became bitter because you cannot blend olive oil. Olive oil magically turns bitter when you blend it. You need to first mix everything except for the olive oil (and probbly you will need to cut it with a knife first before adding it to the food processor as it is hard to blend) and then at the end you add the olive oil. Why does olive oil turn bitter when you blend it? I have no idea. It is magic. But it happens.
My theory is that blending olive oil makes it mix with air, and chemistry blablabla oxidise and boom bitter... I don't know I've never had olive oil. It's jungle around here.
@@konokiomomuro7632 Apparently it's phenols in the olive oil being forced into solution with water that is also present in olive oil. While they remain in solution with the water, the bitterness is increased. Apparently more of a problem with freshly pressed olive oils. Source: a Serious Eats article.
When I began to watch FoodTube vids I was always so confused when someone talked about Chorizo and then proceeded with a raw ground meat product. In Europe usually Chorizo is known as the Salami type dried sausage from Spain with loads of red pepper and garlic in it. Using Merguez would also have been a god starting point, I'd guess, but pimping the Bratwurst has it charms of course! 😉
Well, chorizo can be many things. Mexicans even call their taco meat "chorizo", and that's completely different than a spanish chorizo sausage. And the small "grilling chorizos" that you can buy in most German supermarkets during the grilling season are pretty much just bratwurst with paprika and garlic (very recommendable IMO).
@@fishbong really? I've never seen those small grilling chorizos in any Supermarket... I'll watch out this year! But Andong lives in Berlin and if there's one city where you can get everything it must be this. So maybe he was too early in the year or he really wanted to show his Bratwurst experiment. ;-)
Argentinian here. Chimi churri is not traditional in a couple of ways. First, you are supposed to use flat parsley for the chimi churri. Second, there is no onion or shallots in it. Third, we use dry European oregano. Fourth, We do not use fresh but dried chili. Fifth, traditionally chimichurri is made with neutral oil. You could add sweet paprika if you want though. I think what you have in mind for chorizo is something more Mexican or Spanish, but Argentinian chorizo is much milder and closer to Italian sausage (minus the fennel seeds).
Good olive oil is always gonna be bitter if you use too much of it. If you need more oil it's best practice to add and mix a more neutral oil like Rapsöl to it ;)
The bitternes could be caused by blending the shallots. Onions Release more Quercitin when blended or finely cut with blend knives. I ruined dishes twice by blending onions.
Is there no Argentinean restuarant in Berlin? We need to find you some Arg friends in Germany so they can make you some tradinooal Asado with Choripn! 🤗 Awesome vid!
When you emulsify certain types of olive oil, they end up tasting bitter for some reason. I learned this the hard way, by ruining several pestos and ceasar sallad sauces. the trick is to do the emulsion with half olive oil, and half with a neutral tasting vegetable oil, such as canola or sunflower.
I have made green pesto several times with a cheaper non-virgin olive oil and have never tasted the bitterness. It might be, that more expensive virgin and xtra virgin olive oils tend to turn bitter in the emulsifying process.
@@EiKk4__ I don't know what causes it but I agree: the extra virgin olive oils usually become bitter, especially if electrical equipment is used. Corn oil is also pretty common in North America, and while it makes delicious fried foods the same sort of thing happens when it's used in an emulsion: not bitter, but almost spoiled-tasting.
another Argentinean adding to the noise over here 🖐so, let's go in order: - First off, good bread choice (and while toasting the cut side of the bread is not common I personally always do it) but traditionally mayo is nowhere near a choripán lol there's still some people who do it anyway - Next (and most importantly) the chorizo... I know when people say "chorizo" the instantly think of the cured, paprika heavy spanish chorizo, but the one used for choripán is a fresh sausage, much closer to that bratwurst you showed, but shorter, thicker and with a coarser mince (you can see the meat and fat chunks in it) with a different mix of spices usually consisting of a mix of pepper, fennel, cloves, garlic, cumin, paprika (very little compared to the spanish one) mixed with either red or white wine. Also, all heat usually comes in the form of coals, but I know it's hard to do in most households, so you could try "chorizo a la pomarola": brasinig the sausages in a tomato sauce (think bolognese with sausages instead of minced meat) and making the choripán with that - Lastly the chimichurri, while there's 2 variations of it (red and green, one being more spiced and the other more herb focused) each household has their own recipe for it, so I can't say there's anything wrong with yours, but it's certainly uncommon lol it's usually made with shelf-stable ingredients, as you usually make a jar and leave it in the fridge for at least a couple days to macerate before using, something you can't really do with fresh ingredients (unless you cook it or make it more acidic) but still some people use fresh parsley and garlic anyway tl;dr good bread, no mayo, fresh coarse-grind sausage, let your chimi macerate for a couple days, give the pomarola variation a try
Chorizo criollo (criollo meaning born in America) isn't red, rather than being paprika based like here in Spain, theirs is chili flake based, so it doesn't pick almost any colour. Also if you try and do Spanish chorizo for a more familiar taste, it's done using paprika (Spanish one), fresh garlic, vinegar and oregano
I've seen chorizos being sold pretty commonly in every REWE store I've been to. It's actually one of my favourite sausages to buy whenever I want some sausage. Have you tried checking at a REWE?
Rewe sells Spanish chorizo, which is typically hard and air-dried. Chorizo from Latin America is a raw sausage, like Bratwurst, but with different seasonings.
It is indeed blasphemy to do so in most Argentinean restaurants, but I do love mayo on my Choripan x'D it's actually pretty good (I'm Arg, btw) This chori that Andong's doing is already "non traditional" so I think it's fine 🤭
Great twist! But don't get too worried about the mexican oregano, here in argentina we don't even know what that is, we use plain old european oregano; same with the chilli, the traditional thing is to use just plain old coarsely ground mild-spice dry chilli. Also, i'm not so sure about the spice mix for the chorizo, what we call just "chorizo" don't have a lot of chilli powder. I'm not critizising, probably that choripan is miles better that any regular old choripan you get by the train station 😂😂 Greetings from Argentina! Wish some day you could come here to eat and enjoy good wine and beer.
Sounds excellent. I've gone a similar though simpler route in the past adding nduja to sausage meat. Using your own spice mix is generally better though replicating the slight funk you get with chorizo or nduja is hard to do. Some EVOO is more bitter than others, not necessarily a sign of badness - some consider it beneficial. maybe just use plain olive oil next time? 🌭
> "the problem with hot dog buns is that they break" > *separates the bread rolls anyways* > website shows that they separate their buns anyway Very cool, Andong.
Even the parsley used in South America is different from the one you can get in most groceries in Germany, but you can still find it (and tastes way better than this one). but it was a good video, the experience of an Argentinian/Uruguayan BBQ in Parrilla makes a huge change, really...
So this is just another Argentinian Karen screaming nein, nein, nein (insert meme from the fall here) 😂 So actually bratwurst should be quite like argentinian chorizo but with the caveat that 100% pork chorizo is considered premium and most use a mix of beef and pork (ive tasted bratwurst that also had a mix of both so this might be a maker/regional reference) Also, the chorizo in argentina, uruguay and chile is not red, like spanish or mexican chorizo as it has very little paprika (most similar in spain is the fresh longaniza). Spices used are rock salt, white pepper or very finely grinder black pepper, oregano, garlic powder, chili flakes, cumin (very little) and non smoked sweet paprika or pimentón. Also about chimichurri, use italian parsley, not the curly one. It does taste a bit different. About the oil sunflower is a must (the fancy trend of using olive oil started maybe 20 years ago) and no wine winegar. Get alcohol vinegar. Seen some russian variants here but they are too strong so i presume you need to dilute them in 1 part vinegar and 2 part water. all ingredients but parsley and garlic had to be dry: parsley, garlic, oregano, chili flakes, sweet paprika, sun flower oil, vinegar (apple vinegar will also work) salt, pepper and at last, a small splash of water to help with the emulsion. Don't worry, the acidity of the vinegar will allow this to last up to 10 days in the fridge, but if you also use only dried ingredients, and a bit more vinegar this can last for a month at least. Anyway, after whining a bit, great take on the video. The suggestion fo the mayonnaise in the bread (or bun for the americans) and then toast it is something ill try next time i do a chorizeada in the charcoal grill (usually i just put them facedown so they get some grill marks only) Ps: do one video about millet sausage breinwurst i believe. Seems to be a tradition in austria and slovenia.
Mexican here. Most of the world knows our chorizo, but the one in Argentina is very different. Our chorizo is deep red, very spices, and when you cook it it crumbles apart into a sort of minced meat texture. Argentinian chorizo is whiter and less condimented, and when cooked it holds it shape. Your recipe seems good, but far from an argentinian choripán.
It was fun to see you experiment with Choripan as an Argentinean, but unfortunately, I don't think you came too close to the real thing haha. To begin with, we don't really eat spicy food in Argentina, so our chimichurri is completely mild. Also, as many others said, the chorizo spices you used probably are very close to Spanish chorizo but not the South American one. You should come to Buenos Aires and try one in a Costanera truck to get the real experience :)
I don’t know why, but whenever I chop up some chimichurri in a food processor or blender, it comes out bitter. Something changes when you’re not using a kitchen knife.
Andong - PLEASE show us the proper way to make Brötchen like you are using for your hot dog. Schrippen, Semmeln, Brötchen whatever you want to call it, just teach us how to make them!
Olive oil in chimichurri is such a no-no for me, I'm an Argentine btw. Olive oil has a place in our cuisine but it's not everywhere and nor on everything and for sure is not in the common folk recipe of chimichurri. But you already made a lot of changes on your take of the thing it self so why bother anyway. And it seems like a good option too, I mean I feel like I would like your take on it, never had it though but it looks great.
this looks *sinful* 🤤 When I try to recreate Agrentinian chorizo with European ingredients, though, what I personally struggle with a lot is the coarseness of the grind (I feel like Argentinian chorizo is ground pretty coarse in general, and yields less of a smooth sausage interior bc a lot of the fat doesn't really render) and the casing, which rationally I KNOW should be just intestines, however, all their casings end up being so much snappier than whatever wimpy casing I manage to procure here 😥
I went to an oil tasting recently, and learned that good quality olive oil burns/scratches your throat and leaves a bitter taste. Apparently the heftier this sensation, the better the oil.
Gotta say, Andong, I prefer your typically more balanced and researched takes to this approach, where it feels like you choose the most controversial option at every decision and present it as the right thing to do. I hate that the internet favors needlessly hot takes and I hope quality food TH-camrs like yourself continue to juke this trend. Maybe April Fools Day is now celebrated in Germany, who knows!
Paprika is not really the chili to be using here. Guajilo, or Pasia, or Ancho or a combination of them would be much better to use. Did you have some vinegar? That is what is used locally.
Your olive oil was rancid. I didn’t check my oil before making gazpacho once and it was nearly ruined. Since the olive oil really comes through if it tastes bad it messes up the whole thing.
wtf andong wow haven’t seen you in a while, what have you done to lose that much weight!!?? A sh*tload that is!!??? Wow, mad respect. Let me know, certainly would be good for me, too
the nonstick coating degradation temp is way hotter than any cooking temperature, like "leave the pan on the heat with nothing on it for half an hour" hot
@@MrKumbancha I don’t know what weak ass stovetop you’re using, but it really isn’t. It’s only 260C/500F which a pan can rapidly get to when searing meat.
@@MrJACarroll where did you get those numbers? even the most conservative studies point above 300C and at that point pretty much any cooking oil is on fire
Argentinian here, and I have two comments regarding the chimichurri. First is that you don't want a fresh pepper, but dried red pepper flakes, and second and much more important, is that you don't ever use olive oil, but a neutral one (sunflower is the norm, mostly because we don't use any other neutral oil here).
Now with regards to the chorizo I have nothing to say about the spice mix (there's a saying that says that only god and the butcher knows what's in a chorizo), but I've seen that bratwurst is a much finer ground that chorizo, which normally has some really big chunks of meat and fat. There's nothing that you can do about it other than make it from scratch sadly. Another thing is that chorizo is done over the coals, not in a pan, although again, you may not be able to do anything about it as I doubt you have a parrilla or anything similar, seeing that you film in an apartment.
Final comment, mayo on a choripan is a sacrilege.
Another recipe that is very similar to what you did here, and that became sort of viral here last year, is to take the chorizo mix and place it raw, on a piece of bread that has some soft cheese on it (something like low moisture mozzarella), and then bring it to the coals. To clarify, you end with bread then cheese then chorizo. With gentle heat you'll end cooking the meat all the way through, browning the top, and melting the cheese all the same time. And then you top it with chimichurri or salsa criolla (1 red bell pepper, 1 onion, 1 tomato, all chopped, salt and dried oregano, then equal parts of white vinegar and sunflower oil, enough to cover).
Also, good choice on the bun, we always use a hard crust bread for chori.
Anyway, happy to see some of my country's cuisine on here.
Only God and the butcher know what's in the sausage, and sometimes we can't be too sure about God
Another Argentinian here. In my godfather's butcher shop they made choriso using a premix spice they buy from a specialised shop to shop seller.
The label sais:
50% g salt
16% Oregano
14% ground chili
2% Pepper
2% Nutmeg
2% Cumin
1% Sweet paprika
1% natural white wine flavoring
12% garlic cloves
Another thing is that chopping chimi churri with a machine is also a good way to get haunted by Argentine abuelas... Chop it by hand, it's a bit rougher that way, but so much tastier.
Made this with Andongs recipe but making the substitutions per your advice and this sandwich is a banger. I'm definitely going to make this again! Maybe next time trying the salsa criolla.
@@kamitenz Glad to hear that!
“All dried herbs taste the same” is the most German food take I’ve ever heard lol.
He's not wrong
thank you for including that bit about the olive oil creating a bit of bitterness in your chimchurri. nuggets like that help everyone!
Also, processing olive oil in a blender or food processor can increase the bitterness of the end result under certain circumstances.
@@BenjaminBroekhuizen and I believe food processor tends to bruise the parsley making it more bitter, specially the stems
Seriously. I just posted a comment about this. Don’t ever make chimichurri in a food processor or blender. It always makes it taste weird. You MUST use a kitchen knife. No shortcuts.
maybe he got a fake oil they sell fake olive oil from italy tooo
This is why I dislike olive oil mayonnaise, especially if I use a food processor.
As an Argentine, what you did looks good as an experimentation with the classic choripan. But it’s not a choripan as you’ll find in Argentine streets. I do appreciate that you show and cook something from my culture and gave an option to reversion this dish for everyone that lives outside Argentina/Uruguay.
Here in Berlin, you can get really accurate choripan in Harina in Love at Mauerpark on Sundays, El Bodegón in Manifesto, and Choriman in Boxi.
Aguante el chori, Andong, y Argentina!🇦🇷
As an argentinean, love this from an experimentation PoV but I can't feel like that's not the chimichurri I've known my whole life (just because you pointed out something like "this is real chimichurri", i'm 125% ok with the smashwurst shenanigans xD). There's also a sort of divide between green and red chimichurri and I've always had red chimichurri everywhere folksy in Argentina, but I _think_ green chimichurri is more popular in Uruguay, and apparently abroad as almost every google image I get for "chimichurri" looks green, when in Argentina they were all red :P
Anyway, if you feel like trying, this is the recipe my dad gave me a couple years ago, and it works wonders whenever I grill stuff or get invited to a grill:
On a clean jar add:
- one part Aji Molido (red pepper flakes, in Argentina we use something the rest of the world could consider mild at best, DEFINITELY not as spicy as a Jalapeño)
- one part paprika powder (non-spicy, this could be smoked paprika, I usually go 50/50 smoked and not)
- one part DRIED oregano
- one part regular (italian?) parsley. this could be fresh, but using dried is not an issue because it will be rehydrated lated
- garlic to taste. I usually use dried powdered like you did, but using fresh is great too. I usually do either dried parsley + dried garlic for a "lazy" chimichurri, and fresh parsley and garlic when I am feeling fancy
- a pinch of salt and black pepper.
Mix this all, and hydrate with a little HOT water (like.. tea-temperature), then add vinegar and oil. It was not super common to use olive oil in chimichurri in Argentina last time I checked, we usually use sunflower, and white vinegar. But changing the oil and vinegar type grant the chimichurri different personalities, and I also usually make it with wine vinegar and olive oil nowadays.
im a hot dog and chorizo fan and i can remember the taste of the panchito with chimichurry at five years of age in retiro train station, just arrived from Bolivia, it was an explosion of pure taste while i slowly chewed it....
I'm not Argentinian so I have no comments on the chorizo or the chimichurri. I do think this was a fun video with great ideas about how to jazz up any kind of smash burger. Thank you!
Just wanna say thanks for uploading and I'm glad you're making videos again man. Wishing you good health and all the best! Looking fwd to more uploads. Cheers.
Well I do too live in Germany and I get Chorizo in different kinds at Lidl, spacialy in Summer I like to get the sausage for BBQing.
My local Rewe has it all year round.
I think you mean the spanish chorizo. But thats different from the argentinian one
Also nothing you can buy at Lidl or REWE is even close to the original thing… what they call chorizo tastes like cardboard compared to the spanish one (never had the south american one)
Especially “REWE Feine Welt” is pure scam IMHO.
This looks so good! You should make this a series where you go thru that list and make a few more easily like this seems! Going to go make that chorizo smash burger 🙌🏼
Tempeh and the same spice mix also works amazingly! Good cheap vegetarian option, almost as good as sausage. Just cut some tempeh slices, toss in the spice mix and fry those in a pan, and throw it on a bun with some topings
would love to get more documentary like videos like the doctor's sausage video again. love those kinds of videos
Check my last upload (Vin Mariani), it‘s a good one! :)
As someone wrote above, there are some important variants to the classic argentinian chimichurri, but besides of that, I think there are two issues: first, IF you find someone who puts mayo on his choripan, rest assured he will get bullied for it. Second, although you could come across a chorizo seasoned similarly to the one you made, those tend to be more common in Spain. Again, there are regional variants, but in Argentina and Uruguay chorizo is commonly made with much less paprika. Most recipies include anis and red wine
Great choice of bun btw.
wtf, im from argentina and if i tasted anís on a chori i would accuse the butcher shop of giving me a rotten one
@@MrKumbancha no se supone que sea dominante. Tampoco es que le tenés que sentir el gusto al vino, pero es un condimento que se usa habitualmente. Sobre todo en el interior
@@santiagolibarona5674 debe ser regional, soy de mar del plata y el vino se nota, pero estoy casi seguro que nadie le pone anís acá
Where I live, chorizo it's made with wine. Malbec wine technically. I live in Córdoba, center region of Argentina.
Anis in chorizo? That sounds delicious!
Interesting take on the Choripan, but there's a few things you might want to look at.
First, you were actually probably closer to our chorizo with just the bratwurst. The chorizo with paprika and all of the spices is from Spain. In Argentina, that's knows as chorizo colorado. Choripanes are typically made with our regular chorizo, which is a pretty basic pork sausage, with minimal spicing.
Second, and I see a lot of people have mentioned it, but your chimichurri, while delicious, is a very loose interpretation of chimichurri. We use flat leaf parsley for it, but that's a minor switch. It seems like the recipe you got was made by someone from Mexico or the US thinking of chimichurri as a Mexican sauce, because Mexican oregano doesn't really exist in Argentina. We just use regular dried Oregano (same as is used in Europe). Similarly, the choice of a fresh jalapeño is completely alien to a chimichurri. We use ají molido, which is like a non-spicy dried red chili flake. Argentinians don't typically eat spicy food. Adding both shallot and garlic is different too. We just add garlic and more of it :). Lastly, chimichurri does not use olive oil, for the reason you noticed. The flavor is too strong for the sauce and can often add a bitter element. Neutral oil all the way. After those basics, there are regional variations that will add paprika or other ingredients.
Curly parsley is the go-to parsley for tabbouleh. I will not abide this parsley slander.
I think it's very important to note that chorizo is a word for a kind of sausage but has very different meanings in Spain (where it's a hard cured sausage flavored mostly with paprika and also a bit of red wine), Mexico (where it's a spicy fresh sausage with paprika and other kinds of red pepper, usually in an artificial casing), and Argentina (where it's milder and resembles what US Americans call "Italian sausage"), all three of which are different from chouriço, the Portuguese cognate.
They're all delicious, but the heart of the choripán is a really good Argentinian chorizo, and you're aiming more Spanish here.
I used to have a roommate who was an Argentinian immigrant and one time he held an asado and insisted on getting his sausages from an artisan butcher. I rolled my eyes at spending that much on sausage, but a choripán the way he did it was one of the best sandwiches I've had in my life.
I love this!! I already have chorizo, so this is absolutely happening in my kitchen. Despite the dodgy olive oil, your chimichurri looked perfect. Thank you!!
There is a legendary hot dog kiosk in Stockholm called Günthers korvbar, where they make this baguette stuffed with your hot dog of choice, toppings such as cucumber mayo, sauerkraut, tomato harissa sauce etc as well as the obligatory Chimichurri. Which by the taste of it actually contains, a lot of parsley and fresh oregano, but also a quite large amount of DILL! It is absolutely fantastic in a hot dog situation and it is something I would recommend adding for anyone trying to make the chimichurri from this video. Enjoy!
Chilean here, I'd recommend to try the choripan in a crunchy marraqueta + pebre :D if you have the chance
I was looking for the recomendation to do it with pebre.
It became bitter because you cannot blend olive oil. Olive oil magically turns bitter when you blend it. You need to first mix everything except for the olive oil (and probbly you will need to cut it with a knife first before adding it to the food processor as it is hard to blend) and then at the end you add the olive oil. Why does olive oil turn bitter when you blend it? I have no idea. It is magic. But it happens.
My theory is that blending olive oil makes it mix with air, and chemistry blablabla oxidise and boom bitter...
I don't know I've never had olive oil. It's jungle around here.
@@konokiomomuro7632 Apparently it's phenols in the olive oil being forced into solution with water that is also present in olive oil. While they remain in solution with the water, the bitterness is increased. Apparently more of a problem with freshly pressed olive oils. Source: a Serious Eats article.
When I began to watch FoodTube vids I was always so confused when someone talked about Chorizo and then proceeded with a raw ground meat product.
In Europe usually Chorizo is known as the Salami type dried sausage from Spain with loads of red pepper and garlic in it.
Using Merguez would also have been a god starting point, I'd guess, but pimping the Bratwurst has it charms of course! 😉
Well, chorizo can be many things. Mexicans even call their taco meat "chorizo", and that's completely different than a spanish chorizo sausage.
And the small "grilling chorizos" that you can buy in most German supermarkets during the grilling season are pretty much just bratwurst with paprika and garlic (very recommendable IMO).
@@fishbong really? I've never seen those small grilling chorizos in any Supermarket... I'll watch out this year!
But Andong lives in Berlin and if there's one city where you can get everything it must be this. So maybe he was too early in the year or he really wanted to show his Bratwurst experiment. ;-)
Really glad to see this vid. Glad you're still working/
As a Canadian it doesn't matter where your from or whether the food on here is authentic. If it's enjoyable and tasty that's what counts.
Olive oil gets more bitter after blending. Maybe a food processor was not the move here.
A lot of really primo EVOOs are bitter. If you want an oil without much flavor, don’t choose olive oil. I actually like olive oil bitterness.
that last glorious bite could feed family xD
Argentinian here.
Chimi churri is not traditional in a couple of ways. First, you are supposed to use flat parsley for the chimi churri. Second, there is no onion or shallots in it. Third, we use dry European oregano. Fourth, We do not use fresh but dried chili. Fifth, traditionally chimichurri is made with neutral oil. You could add sweet paprika if you want though.
I think what you have in mind for chorizo is something more Mexican or Spanish, but Argentinian chorizo is much milder and closer to Italian sausage (minus the fennel seeds).
Good olive oil is always gonna be bitter if you use too much of it. If you need more oil it's best practice to add and mix a more neutral oil like Rapsöl to it ;)
Choripan is very popular in Peru too
Great video, friend. This is the best hot dog that I have ever seen before. Looking so yummy. Thanks for your sharing😍🥰😋
The bitternes could be caused by blending the shallots. Onions Release more Quercitin when blended or finely cut with blend knives. I ruined dishes twice by blending onions.
Congratulations on your creativity. Do you think avocado oil could be a good substitute for olive oil in this case?
So the spice mix is good for about 5 brats? Might be worth mentioning in the ingredients list. What is that, like a pound of sausage then?
I love bratwurst! New subscriber 😊
Is there no Argentinean restuarant in Berlin? We need to find you some Arg friends in Germany so they can make you some tradinooal Asado with Choripn! 🤗 Awesome vid!
I put off watching this for days because I thought it was just another April Fools video, but this actually sounds amazing!
When you emulsify certain types of olive oil, they end up tasting bitter for some reason. I learned this the hard way, by ruining several pestos and ceasar sallad sauces. the trick is to do the emulsion with half olive oil, and half with a neutral tasting vegetable oil, such as canola or sunflower.
I have made green pesto several times with a cheaper non-virgin olive oil and have never tasted the bitterness. It might be, that more expensive virgin and xtra virgin olive oils tend to turn bitter in the emulsifying process.
@@EiKk4__ I don't know what causes it but I agree: the extra virgin olive oils usually become bitter, especially if electrical equipment is used. Corn oil is also pretty common in North America, and while it makes delicious fried foods the same sort of thing happens when it's used in an emulsion: not bitter, but almost spoiled-tasting.
Tip to get the sausage out the casing: cut the casing lengthwise all the way, then remove it easy! Easiest if it's straight from the fridge :-)
It's nice to read the comments and see how many Argentinians are here watching your channel!! That's a nice take in our beloved Chori!! 💙🤍💙
another Argentinean adding to the noise over here 🖐so, let's go in order:
- First off, good bread choice (and while toasting the cut side of the bread is not common I personally always do it) but traditionally mayo is nowhere near a choripán lol there's still some people who do it anyway
- Next (and most importantly) the chorizo... I know when people say "chorizo" the instantly think of the cured, paprika heavy spanish chorizo, but the one used for choripán is a fresh sausage, much closer to that bratwurst you showed, but shorter, thicker and with a coarser mince (you can see the meat and fat chunks in it) with a different mix of spices usually consisting of a mix of pepper, fennel, cloves, garlic, cumin, paprika (very little compared to the spanish one) mixed with either red or white wine. Also, all heat usually comes in the form of coals, but I know it's hard to do in most households, so you could try "chorizo a la pomarola": brasinig the sausages in a tomato sauce (think bolognese with sausages instead of minced meat) and making the choripán with that
- Lastly the chimichurri, while there's 2 variations of it (red and green, one being more spiced and the other more herb focused) each household has their own recipe for it, so I can't say there's anything wrong with yours, but it's certainly uncommon lol it's usually made with shelf-stable ingredients, as you usually make a jar and leave it in the fridge for at least a couple days to macerate before using, something you can't really do with fresh ingredients (unless you cook it or make it more acidic) but still some people use fresh parsley and garlic anyway
tl;dr good bread, no mayo, fresh coarse-grind sausage, let your chimi macerate for a couple days, give the pomarola variation a try
Looks delicious mate!
Chorizo criollo (criollo meaning born in America) isn't red, rather than being paprika based like here in Spain, theirs is chili flake based, so it doesn't pick almost any colour.
Also if you try and do Spanish chorizo for a more familiar taste, it's done using paprika (Spanish one), fresh garlic, vinegar and oregano
I've seen chorizos being sold pretty commonly in every REWE store I've been to. It's actually one of my favourite sausages to buy whenever I want some sausage. Have you tried checking at a REWE?
Rewe sells Spanish chorizo, which is typically hard and air-dried. Chorizo from Latin America is a raw sausage, like Bratwurst, but with different seasonings.
@@yomintyfreshthere is also that kind at Lidl for BBQing thats raw.
Yeah, I would say it is easier to find chorizo than smoked paprika in Germany.
I went to Argentina a few months ago and aside from the mayo, this looks pretty good. Choripan definitely doesn't have mayo.
It is indeed blasphemy to do so in most Argentinean restaurants, but I do love mayo on my Choripan x'D it's actually pretty good (I'm Arg, btw) This chori that Andong's doing is already "non traditional" so I think it's fine 🤭
Great upload Andong.
Frohlich Öster
Great twist!
But don't get too worried about the mexican oregano, here in argentina we don't even know what that is, we use plain old european oregano; same with the chilli, the traditional thing is to use just plain old coarsely ground mild-spice dry chilli.
Also, i'm not so sure about the spice mix for the chorizo, what we call just "chorizo" don't have a lot of chilli powder. I'm not critizising, probably that choripan is miles better that any regular old choripan you get by the train station 😂😂
Greetings from Argentina! Wish some day you could come here to eat and enjoy good wine and beer.
Отличное настроение сегодня! Так держать!
Sounds excellent. I've gone a similar though simpler route in the past adding nduja to sausage meat. Using your own spice mix is generally better though replicating the slight funk you get with chorizo or nduja is hard to do.
Some EVOO is more bitter than others, not necessarily a sign of badness - some consider it beneficial. maybe just use plain olive oil next time? 🌭
I now want you to make a video on Brazilian style hot dog 🇧🇷
Not at all a choripan, but, oh boy, it looks so much better. Gotta try!
Normally, you can get Chorizo at Edeka. At least in northern Germany. 😁
Yeah! New video out! 😊👍
what sthe link to the list?
Aguante el choripán!!
Damn, in Peru I had a Burger with Chorizo and chimichurri - one of my best days of my life
So use half olive oil half neutral vegetable oil. Like Joshua Weissman uses to do it because of the bitterness
My neighbour in Southern Spain would be asking where the fennel seeds are in the chorizo.
> "the problem with hot dog buns is that they break"
> *separates the bread rolls anyways*
> website shows that they separate their buns anyway
Very cool, Andong.
Even the parsley used in South America is different from the one you can get in most groceries in Germany, but you can still find it (and tastes way better than this one).
but it was a good video, the experience of an Argentinian/Uruguayan BBQ in Parrilla makes a huge change, really...
I have got to try this
You could put chimichurri on an old flip flop and it would taste good!
I just watched this after preparing some pizza sauce. And I had the same issue with my olive oil x)
So this is just another Argentinian Karen screaming nein, nein, nein (insert meme from the fall here) 😂
So actually bratwurst should be quite like argentinian chorizo but with the caveat that 100% pork chorizo is considered premium and most use a mix of beef and pork (ive tasted bratwurst that also had a mix of both so this might be a maker/regional reference)
Also, the chorizo in argentina, uruguay and chile is not red, like spanish or mexican chorizo as it has very little paprika (most similar in spain is the fresh longaniza).
Spices used are rock salt, white pepper or very finely grinder black pepper, oregano, garlic powder, chili flakes, cumin (very little) and non smoked sweet paprika or pimentón.
Also about chimichurri, use italian parsley, not the curly one. It does taste a bit different. About the oil sunflower is a must (the fancy trend of using olive oil started maybe 20 years ago) and no wine winegar. Get alcohol vinegar. Seen some russian variants here but they are too strong so i presume you need to dilute them in 1 part vinegar and 2 part water.
all ingredients but parsley and garlic had to be dry: parsley, garlic, oregano, chili flakes, sweet paprika, sun flower oil, vinegar (apple vinegar will also work) salt, pepper and at last, a small splash of water to help with the emulsion. Don't worry, the acidity of the vinegar will allow this to last up to 10 days in the fridge, but if you also use only dried ingredients, and a bit more vinegar this can last for a month at least.
Anyway, after whining a bit, great take on the video. The suggestion fo the mayonnaise in the bread (or bun for the americans) and then toast it is something ill try next time i do a chorizeada in the charcoal grill (usually i just put them facedown so they get some grill marks only)
Ps: do one video about millet sausage breinwurst i believe. Seems to be a tradition in austria and slovenia.
Mexican here. Most of the world knows our chorizo, but the one in Argentina is very different. Our chorizo is deep red, very spices, and when you cook it it crumbles apart into a sort of minced meat texture. Argentinian chorizo is whiter and less condimented, and when cooked it holds it shape. Your recipe seems good, but far from an argentinian choripán.
It was fun to see you experiment with Choripan as an Argentinean, but unfortunately, I don't think you came too close to the real thing haha.
To begin with, we don't really eat spicy food in Argentina, so our chimichurri is completely mild. Also, as many others said, the chorizo spices you used probably are very close to Spanish chorizo but not the South American one.
You should come to Buenos Aires and try one in a Costanera truck to get the real experience :)
Also, thank you for not adding cilantro to the chimichurri. I've seen that in some places and it just makes me mad (cause I hate it haha)
The all point of a sausage is to keep the moisture to stay juicy...
awesome knife :D
I don’t know why, but whenever I chop up some chimichurri in a food processor or blender, it comes out bitter. Something changes when you’re not using a kitchen knife.
great video
Pureeing olive oil can make it turn bitter in general.
Andong - PLEASE show us the proper way to make Brötchen like you are using for your hot dog. Schrippen, Semmeln, Brötchen whatever you want to call it, just teach us how to make them!
Vamo' el gringo Andong
🇦🇷
Olive oil in chimichurri is such a no-no for me, I'm an Argentine btw. Olive oil has a place in our cuisine but it's not everywhere and nor on everything and for sure is not in the common folk recipe of chimichurri. But you already made a lot of changes on your take of the thing it self so why bother anyway. And it seems like a good option too, I mean I feel like I would like your take on it, never had it though but it looks great.
You've missed garlic out from your list of ingredients in the description. ✏️👀
Thank you! Fixed 🙏
Oh, that's easy! It's because there is an universal formula: More garlic = more good!
@@kalamir93 Garlic= Yuck!
@@terryboyer1342 Heresy!!
Apart from that: A simple thing to fix in a recipe. :)
@@kalamir93 A little garlic in the background is Ok but so many people over do and overwhelm with it.
this looks *sinful* 🤤 When I try to recreate Agrentinian chorizo with European ingredients, though, what I personally struggle with a lot is the coarseness of the grind (I feel like Argentinian chorizo is ground pretty coarse in general, and yields less of a smooth sausage interior bc a lot of the fat doesn't really render) and the casing, which rationally I KNOW should be just intestines, however, all their casings end up being so much snappier than whatever wimpy casing I manage to procure here 😥
I went to an oil tasting recently, and learned that good quality olive oil burns/scratches your throat and leaves a bitter taste. Apparently the heftier this sensation, the better the oil.
Gotta say, Andong, I prefer your typically more balanced and researched takes to this approach, where it feels like you choose the most controversial option at every decision and present it as the right thing to do. I hate that the internet favors needlessly hot takes and I hope quality food TH-camrs like yourself continue to juke this trend. Maybe April Fools Day is now celebrated in Germany, who knows!
Whuuu new Video
hab noch nie einen rewe gesehen wo es keine chorizo gibt
come to argentina man
The all 50 🌭...
That Finger movement when he put in the spices..... warum warum fühl ich das so sehr.....
but you didnt put it in a casing. . . .
Paprika is not really the chili to be using here. Guajilo, or Pasia, or Ancho or a combination of them would be much better to use. Did you have some vinegar? That is what is used locally.
Your olive oil was rancid. I didn’t check my oil before making gazpacho once and it was nearly ruined. Since the olive oil really comes through if it tastes bad it messes up the whole thing.
Nimmt euch noch einer Staffel Imbiss 3000 auf????
so easy to find chorizo in almost any German supermarket, I don't really get the point of mixing your own...
Hello Andong. You have lost so much weight. You look great buddy!
Du lebst in Berlin und dort gibt es keine Chorizo? 🤔
Man it just doesnt taste like chorizo without those pig lymph nodes
don't use olive oil when it is going to be highly agitated. it turns bitter
Only one small nitpick, I have never seen a chorizo like that here. Ours are much less spiced
It looks delicious. But it is definitely not a hotdog.
Algorithm shmalgorithm
andong deep fry a kasekrainer
Adderall simulator.
Andong, with all due respect, why the hell are eating a choripan as an open sandwich? And why are you adding mayo to it?
wtf andong wow haven’t seen you in a while, what have you done to lose that much weight!!?? A sh*tload that is!!??? Wow, mad respect. Let me know, certainly would be good for me, too
"Promo SM" 😪
Frying at such a high heat in a non-stick pan isn’t the best move. Not great for your health!
the nonstick coating degradation temp is way hotter than any cooking temperature, like "leave the pan on the heat with nothing on it for half an hour" hot
@@MrKumbancha I don’t know what weak ass stovetop you’re using, but it really isn’t. It’s only 260C/500F which a pan can rapidly get to when searing meat.
@@MrJACarroll where did you get those numbers? even the most conservative studies point above 300C
and at that point pretty much any cooking oil is on fire
Stop bullshiting you can chorizo in any supermarket in Germany