Androja Sausage

Androja is a sausage that can be found in the beautiful Eastern Leon Mountain (Montaña Oriental Leonesa) region (previously known as Montaña de Riaño) in the Leon province of Spain. The sausage is made with fat and flour, the practice which is not entirely new. Russians often added to sausages a few percent of potato flour to improve binding. Portuguese Farinheira sausage consists of equal parts of wheat flour and pork belly. Androja is somewhat similar to American Indians product known as pemmican which was made from buffalo fat, finely shredded dry meat and dry herbs and berries. If stored in a cool place Androja will keep for months so it is a good survival food.
Hard fat* or lard1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Garlic14 g4 cloves
Pimentón, sweet12 g2 Tbsp
Wheat flour36 g3 Tbsp
  1. Cut fat into small cubes.
  2. Dice finely garlic and mix with fat, salt and pimentón. Cover and place in refrigerator for 6 hours (or overnight).
  3. Mix fat with flour until flour is well absorbed. Add more flour if fat will absorb it, the result is a lumpy crude mass.
  4. Stuff into 60 mm diameter casings and cook in water at 80° C (176° F) for 60 minutes. Parchment paper, aluminum foil or cloth bag will also work for steaming or baking.
* hard fat that covers pig intestines (known in Spain as “unto”). Back fat is also suitable so is lard. If made with lard the mixture will be pasty.
Pimentón is Spanish smoked paprika.
One teaspoon of dry herbs such as oregano, thyme or marjoram can be added.
After stuffing Androja can be kept fresh (no cooking) for a short time in refrigerator or frozen for later. Then, it can be cut in slices and fried with eggs for breakfast.
Androja can be stuffed in cabbage leaves, laced up with twine and steamed or baked.

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