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Prepare the layers: Place a base of 300 g of thin steaks in a tray with plastic wrap.
Add the bacon as the second layer.
Crumble the interior of 3 or 4 sausages and distribute it as the last layer.
The secret marinade: Mix ¼ cup of parsley, ¼ cup of cilantro, 1 garlic clove, ¼ onion, 1 tablespoon of mustard, 2 tablespoons of oil, salt and pepper. Process until you get a homogeneous mixture and brush it over the sausage layer.
Freeze the meat: Cover everything with the plastic wrap and take it to the freezer for 2 hours or until frozen.
Jorgito's sauce: With the leftover marinade, mix 2 eggs and the juice of ½ lemon. Process until you get a creamy sauce.
Cut and assemble the skewers: Remove the meat from the freezer, remove the plastic and cut into uniform cubes of approximately 3x3 cm. Thread the cubes onto skewers.
Cook and assemble: Take the skewers to the grill over high heat until they are golden on all sides. Season with salt.
Assemble the skewers on the Artesano brioche hot dog buns, add the sauce and enjoy!