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).

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 materials
Salt15 g2.5 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet10 g2 tsp
Parsley1 bunch2 Tbsp
Garlic, smashed7.0 g2 cloves
Cinnamon1.0 g1/2 tsp
  1. Cook rice, but don't overcook.
  2. Cook offal meats for 15 minutes, Cut into smaller pieces.
  3. Grind all other meat through 5 mm (1/4") plate.
  4. Mix meats with all ingredients and rice.
  5. 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.
  6. Cook in water at 80° C (176° F) for 60 minutes.
  7. Refrigerate.
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.

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