Meats and Sausages
Chireta
Chireta is an Aragonese sausage made with pork belly, sheep offal meat (intestines, heart, lungs, liver), rice, parsley and spices. It is stuffed into sheep stomach. The sausage is similar to Catalonian Girella (Gireta).
| Materials | Metric | US |
|---|---|---|
| Sheep offal meat (heart, tripe, lungs, liver) | 300 g | 0,66 lb |
| Pork meat | 200 g | 0.44 lb |
| Pork belly, fat trimmings | 300 g | 0.66 lb |
| Rice | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2.5 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Pimentón, sweet | 10 g | 2 tsp |
| Parsley | 1 bunch | 2 Tbsp |
| Garlic, smashed | 7.0 g | 2 cloves |
| Cinnamon | 1.0 g | 1/2 tsp |
Instructions
- Cook rice, but don't overcook.
- Cook offal meats for 15 minutes, Cut into smaller pieces.
- Grind all other meat through 5 mm (1/4") plate.
- Mix meats with all ingredients and rice.
- Prepare sheep stomach. The stomach is cleaned with white vinegar then rinsed very well before filling The stomach is cut with scissors into smaller sheets. Each sheet is filled with sausage mix, folded over and sewn with twine. Fill casing loosely as the rice will expand a little.
- Cook in water at 80° C (176° F) for 60 minutes.
- Refrigerate.
Notes
Chiretas can be cooked in water and served immediately. For better flavor add soup greens such as carrot, parsley root, celery, turnip, onion and piece of ham or a sausage.
Chiretas are usually served hot, as a main dish. They are also sliced, dipped in an egg-flour batter, and fried to a golden color.
Chiretas are usually served hot, as a main dish. They are also sliced, dipped in an egg-flour batter, and fried to a golden color.
