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

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages