Choripan Sandwich

In a large bowl, combine yeast, warm water, and honey. Let it sit for 15 minutes until foamy and activated.

Add 1.5 cups of flour and the salt to the activated yeast mixture. Stir to combine.

Gradually add the remaining 1.25 cups of flour, mixing until a shaggy dough forms. Let it rest for 10 minutes.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should develop gluten strands.

Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with a towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide it into 5-6 equal pieces.

Shape each piece into a long, slightly tapered roll. Fold the dough over itself, press the seam closed, and roll it out gently to create a smooth, even shape.

Place the shaped rolls on a baking sheet lined with parchment paper. Dust lightly with flour, cover with a towel, and let them proof for 30 minutes to 1 hour, until puffy.

Using a sharp razor blade or knife, make a shallow slash down the center of each roll.

Preheat your oven to 450°F (230°C). You can spray the rolls with water every 5 minutes while baking for a crispier crust.

Bake the rolls for 15-20 minutes, or until golden brown and they sound hollow when tapped on the bottom.

Remove the rolls from the oven and let them cool on a wire rack before slicing.

In a small saucepan, combine the Malbec wine and garlic cloves. Simmer for 15 minutes to infuse the flavors.

In a large bowl, combine the ground pork and finely diced pork belly. Add the simmered garlic and wine mixture, paprika, pepper, and salt.

Using your hands, mix the ingredients thoroughly for about 5 minutes. The fat should start to emulsify, creating a cohesive sausage mixture.

Prepare the sausage stuffer with a casing. Carefully stuff the mixture into the casings, ensuring an even distribution and keeping the casing centered. Twist into desired lengths.

Use a skewer or toothpick to pop any air bubbles trapped in the casings. This prevents bursting during cooking.

Place the raw sausages on a wire rack over a plate and let them dry in the refrigerator for at least one day, or up to three days, to allow them to cure slightly.

Finely chop the parsley and garlic. You can also add fresh oregano if desired.

In a bowl, combine the chopped parsley, garlic, oregano, red pepper flakes, salt, white wine vinegar, and olive oil.

Stir everything together until well combined. Chill the chimichurri in the refrigerator for at least 30 minutes to allow the flavors to meld.

Heat lump charcoal in a grill pan over a stovetop burner until glowing red. Place the grill rack over the coals.

Place the cured chorizo sausages on the hot grill. Grill for about 15-20 minutes, turning occasionally, until cooked through and nicely browned. You can cover them with a bowl for the first few minutes to help them cook evenly.

Slice the cooled bread rolls in half horizontally. Spoon a generous amount of chimichurri sauce into the bottom half of each roll.

Place a grilled chorizo sausage into each roll. Top with more chimichurri sauce. Serve immediately.