Androlla Gallega

Androlla is a popular sausage in Lugo and Qurense (Viana do Bolo) province situated in Galicia region of Spain. Androlla is stuffed in a large diameter casing, 50 mm or more. Botelo, another popular sausage, is even bigger as it is stuffed into pork cap (caecum) or pork stomach. The major component on both sausages is pork ribs (the bones included). Galician Androlla includes rib bones, however, in Androlla Maragata the bones are removed. Maragatería is a historic region in León, Spain. Androlla is made with grilled pork skin known as “la corteza” which somewhat resembles pork rind. The sheets of skins are partially sliced (for easier separation later) and baked or grilled.
Pork spare ribs900 g1.98 lb
Pork skins (la corteza)*100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #1**2.5 g1/2 tsp
Pimentón, sweet8.0 g4 tsp
Pimentón, hot4.0 g2 tsp
Garlic10 g3 cloves
Oregano, dry ***2.03 tsp
White dry wine60 ml2 oz fl
  1. Chop ribs into ¾” (2 cm) long pieces. The bones are not removed.
  2. *Partially slice the skins (not all the way) and bake or grilled them. They may even be fried, however, filter the oil and dry the skins. Cut the grilled skins into smaller pieces.
  3. Mix wine, salt and spices together. Add ribs and skins and mix all together. Place in a container or food grade plastic bag in refrigerator for 12 hours.
  4. Stuff firmly into a large diameter casing. The casings are not uniform so the shape of the sausage will vary.
  5. Smoke at 18° C (64° F) with oak wood for 10 hours.
  6. Dry at 12-15° C (53-5°9 F) for 5 – 20 days (5 days being the minimum).
  7. Refrigerate.
Androlla is always cooked in water before consumption. It is usually served with boiled potatoes and turnips. 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.
** Optional. For stronger color and decreased possibility of meat spoilage a curing salt containing sodium nitrite can be added. American pink cure #1 contains 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for the salt (24 g in this recipe).
*** Oregano is optional.
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.

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