Androlla Maragata

Androlla Maragata is a popular sausage in communities of el Bierzo i la Maragatería in León region of Spain. The sausage is similar to Galician Androlla as both sausages are made with pork ribs, however, in Androlla Maragata the bones are removed and only the meat is processed. Due to the high content of connective tissue (ribs, skins and jowls) the sausage contains a lot of collagen which gels upon heating and provides the most pleasant experience upon eating. Androlla is made with grilled pork skin known as “la corteza” which somewhat resembles pork rind. Androlla Maragata is made with pork loin skin. The sheets of skins are partially sliced (for easier separation later) and baked or grilled.
MeatsMetricUS
Jowls500 g1.10 lb
Spare rib meat (no bones)400 g0.88 lb
Pork loin skin (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 ***2.0 g3 tsp
Instructions
  1. Cut rib meat and jowls into 25 mm (1 inch) pieces.
  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 salt and spices together. Add meat and skins and mix all together. Place in a container or food grade plastic bag in refrigerator for 24 hours.
  4. Grind the mixture with 10 mm (3/8”) plate.
  5. Stuff firmly into a large diameter casing.
  6. Smoke at 18° C (64° F) with oak wood for 10 hours.
  7. Dry at 12-15° C (53-5°9 F) for 5 – 20 days (5 days being the minimum).
  8. Refrigerate.
Notes
Androlla is always slow cooked in water before consumption. Add soup greens to water for best results. It is usually served with boiled potatoes and turnips.
The sausage exhibits an intense red color.
** 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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