Salchicha Madrileña (Madrid Sausage)
|Pork meat, semi-fat||750 g||1.65 lb|
|Pork belly, back fat or fat trimmings||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3 tsp|
|Pepper, white||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
|White or red wine||60 ml||2 oz fl|
- Grind pork and fat through 8 mm (3/8") plate.
- Mix ground meat with salt adding wine. Add spices and mix again.
- Stuff into 18 mm sheep casings, forming links 10-12 cm (4-5") long.
- Refrigerate. Cook fully before serving.
After stuffing the sausage can be cooked in hot water at 80° C (176° F) what will make it ready to eat at any time sausage, however, it still needs to be refrigerated.