Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean pork from pork head or other meat trimmings | 300 g | 0.66 lb |
| Back fat or pork belly | 400 g | 0.88 lb |
| Pork skins | 100 g | 0.22 lb |
| Blood | 200 ml | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Pimentón, sweet | 15 g | 2.5 Tbsp |
| Cinnamon | 2.0 g | 1 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Garlic, diced | 7.0 g | 2 cloves |
Instructions
- Cook skins and meat in water until meat separates from bones. Separate meat from bones.
- Grind meats through 10-12 mm (3/8-1/2") plate.
- Grind skins through 3 mm (1/8") plate.
- Dice back fat into 6-10 mm (1/4-3/8") cubes.
- Mix meat, fat, skins with spices and blood.
- 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.
- Cook in water at 80° C (176° F) for 60 minutes.
- Dry at 12-15° C (53-59° F) for 3-4 days (depending on the diameter of the sausage).
Notes
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.
