Perro Sausage

Perro is a popular semi-dry sausage from Valencia, Spain. It is made with pork head meat, back fat, skins, blood, pepper, cinnamon and cloves.
Lean pork from pork head or other meat trimmings300 g0.66 lb
Back fat or pork belly400 g0.88 lb
Pork skins100 g0.22 lb
Blood200 ml0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet15 g2.5 Tbsp
Cinnamon2.0 g1 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, diced7.0 g2 cloves
  1. Cook skins and meat in water until meat separates from bones. Separate meat from bones.
  2. Grind meats through 10-12 mm (3/8-1/2") plate.
  3. Grind skins through 3 mm (1/8") plate.
  4. Dice back fat into 6-10 mm (1/4-3/8") cubes.
  5. Mix meat, fat, skins with spices and blood.
  6. Stuff into natural 36-42 mm (or larger) pork or beef casings forming straight (vela) or U-shaped (sarta) sections 25-35 cm (12-14") long. Both ends of a loop tied with twine.
  7. Cook in water at 80° C (176° F) for 60 minutes.
  8. Dry at 12-15° C (53-59° F) for 3-4 days (depending on the diameter of the sausage).
Perro is often produced in 100 mm diameter or larger casings, 25-35 cm (12-14") long. Cook in water for 2 hours and dry for 14 days or more. The sausage is consumed raw.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs