Title
We ARGourmet Sausage Pampa
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 "Pampa" Argentine Sausage (Avg Weight 1.0 lb pk / 3-4 Links)
The "Heart of the Plains" — A Tribute to the Gaucho. This is the taste of the Argentine countryside. Produced by We ARGourmet, the "Pampa" sausage is named after the vast, fertile lowlands (Las Pampas) where the country's legendary cattle and livestock are raised. While the "Baires" captures the energy of the city, the "Pampa" captures the rustic simplicity of the campo. It typically features a traditional blend of pork seasoned with a milder, more herbaceous hand than the city chorizo. It focuses on the purity of the meat, accented with notes of red pepper, garlic, and traditional spices imported from Argentina that reflect the deep agricultural roots of the region.
Why It’s a Staple: It is the "everyday" link that never fatigues the palate. Because it lacks the aggressive heat or overpowering specific flavor (like green onion), it is the most versatile player on the grill. It is the perfect sausage for a mixed grill platter that includes steaks and sweetbreads, as it complements rather than competes with the premium cuts of beef.
The Specs:
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Brand: We ARGourmet (Partner Brand)
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Cut: Fresh Sausage Links (Country Style)
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Source: We ARGourmet
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Diet: Premium Pork
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Portion Size: Avg 1.0 lb Pack (3-4 Links)
💡 The Chef’s Method: The "Spiral" Cut.
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The Poach: Simmer gently in water or beer for 10 minutes to set the interior.
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The Grill: Transfer to the grill to brown the casing.
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The Spiral: For a fun presentation and maximum crust, take the sausage off, stick a skewer through it lengthwise, and use a knife to spiral cut around the stick (like a corkscrew).
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The Sear: Put it back on the grill. The spiral cut opens up more surface area to get crispy and charred.
-
The Serve: Serve on a wooden board with crusty bread and a "Salsa Criolla" (onion, pepper, and tomato salad) to cut the richness.
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Target Temp: 160°F Internal.
We ARGourmet "Pampa" Argentine Sausage (Avg Weight 1.0 lb pk / 3-4 Links)
The "Heart of the Plains" — A Tribute to the Gaucho. This is the taste of the Argentine countryside. Produced by We ARGourmet, the "Pampa" sausage is named after the vast, fertile lowlands (Las Pampas) where the country's legendary cattle and livestock are raised. While the "Baires" captures the energy of the city, the "Pampa" captures the rustic simplicity of the campo. It typically features a traditional blend of pork seasoned with a milder, more herbaceous hand than the city chorizo. It focuses on the purity of the meat, accented with notes of red pepper, garlic, and traditional spices imported from Argentina that reflect the deep agricultural roots of the region.
Why It’s a Staple: It is the "everyday" link that never fatigues the palate. Because it lacks the aggressive heat or overpowering specific flavor (like green onion), it is the most versatile player on the grill. It is the perfect sausage for a mixed grill platter that includes steaks and sweetbreads, as it complements rather than competes with the premium cuts of beef.
The Specs:
-
Brand: We ARGourmet (Partner Brand)
-
Cut: Fresh Sausage Links (Country Style)
-
Source: We ARGourmet
-
Diet: Premium Pork
-
Portion Size: Avg 1.0 lb Pack (3-4 Links)
💡 The Chef’s Method: The "Spiral" Cut.
-
The Poach: Simmer gently in water or beer for 10 minutes to set the interior.
-
The Grill: Transfer to the grill to brown the casing.
-
The Spiral: For a fun presentation and maximum crust, take the sausage off, stick a skewer through it lengthwise, and use a knife to spiral cut around the stick (like a corkscrew).
-
The Sear: Put it back on the grill. The spiral cut opens up more surface area to get crispy and charred.
-
The Serve: Serve on a wooden board with crusty bread and a "Salsa Criolla" (onion, pepper, and tomato salad) to cut the richness.
-
Target Temp: 160°F Internal.