Title
We ARGourmet Sausage Baires
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
We ARGourmet "Baires" Argentine Sausage (Avg Weight 1.0 lb pk / 3-4 Links)
The "Spirit of Asado" — Authentic Buenos Aires Flavor. Bring the legendary taste of an Argentine steakhouse to your home grill. "Baires" is short for Buenos Aires, and this sausage captures the soul of that city's street food culture. Produced by We ARGourmet, these fresh sausages are crafted in the traditional Argentine style (Chorizo Argentino). Unlike the crumbly, spicy Mexican chorizo, the Argentine version is mild, savory, and plump. It features a coarse grind of premium pork, seasoned heavily with garlic, oregano, and imported Argentinian spices. The result is a juicy, herbaceous sausage that doesn't rely on heat, but on the deep, rich flavor of the meat and spices.
Why It’s a Staple: It is the non-negotiable ingredient for the "Choripán." This is the ultimate sausage sandwich: a grilled link split down the middle, placed inside a crusty baguette, and smothered in fresh Chimichurri sauce. It is the perfect appetizer for any barbecue, serving as the savory warmup while the big steaks are still cooking over the coals.
The Specs:
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Brand: We ARGourmet
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Cut: Fresh Sausage Links (Argentine Style)
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Source: We ARGourmet (Partner Brand)
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Diet: Premium Pork Blend
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Portion Size: Avg 1.0 lb Pack (3-4 Links)
💡 The Chef’s Method: The "Mariposa" (Butterfly) Cut.
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The Poach: As with most fresh sausages, a quick 10-minute simmer in water ensures the inside is cooked without burning the skin.
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The Grill: Place the whole links over medium heat to brown the casing and snap the skin (about 5-8 minutes).
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The Butterfly: For the authentic street-food experience, take the sausage off the grill, slice it lengthwise (almost all the way through), and open it like a book.
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The Sear: Place the open face down on the hottest part of the grill for 1 minute. This crisps the interior meat and creates a flat surface for the bread.
-
The Finish: Place immediately into a crusty roll and drench with Chimichurri (parsley, garlic, vinegar, oil).
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Target Temp: 160°F Internal.
We ARGourmet "Baires" Argentine Sausage (Avg Weight 1.0 lb pk / 3-4 Links)
The "Spirit of Asado" — Authentic Buenos Aires Flavor. Bring the legendary taste of an Argentine steakhouse to your home grill. "Baires" is short for Buenos Aires, and this sausage captures the soul of that city's street food culture. Produced by We ARGourmet, these fresh sausages are crafted in the traditional Argentine style (Chorizo Argentino). Unlike the crumbly, spicy Mexican chorizo, the Argentine version is mild, savory, and plump. It features a coarse grind of premium pork, seasoned heavily with garlic, oregano, and imported Argentinian spices. The result is a juicy, herbaceous sausage that doesn't rely on heat, but on the deep, rich flavor of the meat and spices.
Why It’s a Staple: It is the non-negotiable ingredient for the "Choripán." This is the ultimate sausage sandwich: a grilled link split down the middle, placed inside a crusty baguette, and smothered in fresh Chimichurri sauce. It is the perfect appetizer for any barbecue, serving as the savory warmup while the big steaks are still cooking over the coals.
The Specs:
-
Brand: We ARGourmet
-
Cut: Fresh Sausage Links (Argentine Style)
-
Source: We ARGourmet (Partner Brand)
-
Diet: Premium Pork Blend
-
Portion Size: Avg 1.0 lb Pack (3-4 Links)
💡 The Chef’s Method: The "Mariposa" (Butterfly) Cut.
-
The Poach: As with most fresh sausages, a quick 10-minute simmer in water ensures the inside is cooked without burning the skin.
-
The Grill: Place the whole links over medium heat to brown the casing and snap the skin (about 5-8 minutes).
-
The Butterfly: For the authentic street-food experience, take the sausage off the grill, slice it lengthwise (almost all the way through), and open it like a book.
-
The Sear: Place the open face down on the hottest part of the grill for 1 minute. This crisps the interior meat and creates a flat surface for the bread.
-
The Finish: Place immediately into a crusty roll and drench with Chimichurri (parsley, garlic, vinegar, oil).
-
Target Temp: 160°F Internal.