Androlla Gallega

Androlla Gallega is a popular semi-dry sausage in Lugo and Qurense (Viana do Bolo) province situated in Galicia region of Spain. Galician Androlla includes rib bones, however, in Androlla Maragata the bones are removed. Maragatería is a historic region in León, Spain.
Pork spare ribs900 g1.98 lb
Pork skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot3.0 g1 tsp
Garlic7.0 g2 cloves
Oregano, ground2.01 tsp
White dry wine60 ml2 oz fl
  1. Chop ribs into ¾” (2 cm) long pieces. The bones are not removed. Cut skins into smaller strips.
  2. Mix wine, salt, cure #2 and spices together. Add ribs and skins and mix all together. Place in refrigerator for 48 hours.
  3. Stuff firmly into 50 mm natural casing. Make links 20 cm (8") long.
  4. Smoke/dry for 8-10 days by hanging sausages above the kitchen stove. Move the sausages to a different area of the kitchen and dry them for 1-2 months.*
Androlla is always cooked in water before consumption. It is usually served with boiled potatoes and turnip greens, known in UK as rapini and in US as broccoli raab or broccoli rabe. Pieces of rib bones are easy to spot and separate from meat easily.
The sausage exhibits an intense red color.
The texture is rather loose and varied unlike the one in dry, smoked or emulsified sausages.
The average weight of the sausage is about ½ kg (1 pound).
The flavor of the sausage is strongly influenced by the quality of the meat that comes from locally grown and free roaming “celta” pigs

. * traditional method of smoking known as "la campana de Lareira." Today, the process will be shorter:
Apply a thin smoke at 18° C (64° F) for 10 hours.
Dry at 12-15° C (53-59° F) for 30-40 days.
Store at 10-12° C (50-53° F), <70% humidity or refrigerate.

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