Farinato is a sausage which contains no meat, just lard and a significant amount of flour. The sausage is popular in provinces of Salamanca, Zamora and León in Castlla-León region of Spain. There is a similar Portuguese sausage called Farinheira (“farinha” denotes flour in Portuguese). Originally, thought to be the food of poor people, Farinato has gained widespread acceptance to such a degree that a native of Ciudad Rodrigo (Rodrigo City) is nicknamed “farinato.”

White wheat bread, without crust450 g0.99 lb
Vegetable oil230 ml7.66 oz fl
Lard230 g0.50 lb
Flour90 g0.20 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pimentón, sweet16 g8 tsp
Onion90 g1 medium
  1. Cook onion in water for 45 minutes. Drain.
  2. Grind onion, bread and lard together.
  3. Mix the ground mixture with all other ingredients.
  4. Stuff into 34-36 mm pork casings. Form 40 cm (16”) loops with ends tied together.
  5. Dry sausages at 18° C (64° F) for three days. In traditional production the sausages were hung in the kitchen above the wood fired stove for 3 days.
  6. Move sausage to a drying chamber and dry them at 12-14° C (53 -57° F), 75% humidity, for 15 days.
The sausage is ready to eat – serve cold or fried. Often used: pumpkin, aniseed and aguardiente (aniseed flavored liqueur).

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages