Chireta or Girella

Chireta or Girella (Gireta) 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.
Sheep offal meat (heart, tripe, lungs, liver)300 g0,66 lb
Pork meat200 g0.44 lb
Pork belly, fat trimmings300 g0.66 lb
Rice200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet10 g2 tsp
Parsley1 bunch3 Tbsp
Cinnamon1.0 g1/2 tsp
  1. Cook rice, but don't overcook.
  2. Grind all meat through 5 mm (1/4") plate.
  3. Mix meats with all ingredients and rice.
  4. Stuff into 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.
  5. Cook in water at 80° C (176° F) for 60 minutes.
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.

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