Relleno de Huéscar

Relleno de Huéscar originates in Huéscar in the province of Granada, Andalusia region of Spain. The sausage is made from pork, chicken, cured ham, eggs, bread, garlic and parsley. Other meats like rabbit, chicken, turkey or goose may be used. The sausage is of light yellowish color due to saffron spice.
Pork meat150 g0.33 lb
Dry ham150 g0.33 lb
Chicken breast150 g0.33 lb
Dry wheat bread300 g0.66 lb
Eggs250 g4 eggs
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Garlic3.0 g1 clove
Saffron, a few flakes5 flakes5
Parsley, chopped1 bunch1
Lime juice15 ml1 Tbsp
Water120 ml4 oz fl
  1. Immerse saffron flakes in 120 ml of water.
  2. Grind pork and chicken through 6 mm (1/4") plate.
  3. Dice ham into 6 mm (1/4") cubes.
  4. Slice thinly dry bread.
  5. Beat the eggs.
  6. Mix all meats with bread, water, spices and eggs until a uniform soft mass is obtained.
  7. Stuff into 36-40 mm pork casings.
  8. Cook in water at 80 C (176 F) for 45 minutes. Immerse for 5 minutes in cold water. Spread on a table to cool and let the moisture evaporate.
  9. Refrigerate.

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