El Sancho Recipe

Combine apple cider vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.

Remove from heat. Add sliced red onions, peppercorns and bay leaf to the warm pickling liquid, pressing onions so they’re submerged.

Let cool to room temperature, then transfer onions and liquid to a jar. Refrigerate at least 30 minutes for quick pickles (best after 2 hours). Keep refrigerated until serving (up to 2 weeks).

If using whole sausages, slice into 1/4-inch coins. If using pre-sliced, pat dry.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Add sausage slices in a single layer and cook 2–3 minutes per side, until browned and crisp at edges. Remove to a plate and keep warm.

In the same skillet, add pulled pork or chopped brisket. If the meat is cold, warm it 3–5 minutes, stirring. If it needs seasoning, sprinkle 1 tsp kosher salt and 1 tsp black pepper and stir to combine. If desired, add 1–2 tablespoons barbecue sauce and heat until warmed through.

Taste and adjust seasoning. Keep meat warm while toasting buns and finishing the sandwich.

Butter the cut sides of the buns and toast them in a clean skillet or on a griddle over medium heat until golden, 1–2 minutes per side.

Place a generous spoonful (about 1/2 cup) of the warmed pulled pork or chopped brisket on the bottom bun.

Top the barbecue meat with the browned sausage slices (about 1/2 cup).

Drain pickled red onions slightly and pile a heaping 1/4 cup on top of the sausage and meat.

Add optional pickles and a drizzle (about 1 tablespoon) of barbecue sauce if using. Sprinkle chopped cilantro or parsley over the onions for freshness.

Close the sandwich with the top bun, press gently, slice in half if desired, and serve immediately.