Farinheira

Portuguese flour sausage.

MeatsMetricUS
Pork belly fat, or soft fat trimmings450 g0.99 lb
Wheat flour550 g1.21 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper1.0 g1/2 tsp
Sweet paprika2.0 g1 tsp
Bay leaf, crushed11
Nutmeg0.5 g1/4 tsp
Garlic7.0 g2 cloves
White wine60 ml2 oz fl
Water60 ml2 oz fl
Instructions
  1. Grind fat through 3/8” (10 mm) plate.
  2. Mix with flour, spices and wine.
  3. Stuff into 36 mm hog casings making 12” (30 cm) horseshoe rings.
  4. Cold smoke with oak chips at 18° C (64° F) for 3 days.
  5. Cook in water at 80° C (176 °F) for 30 minutes.
  6. Store at 5-10° C (42-50° F).
Notes
Original Farinheira is smoked with holm oak, a large evergreen oak native to the Mediterranean region.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs