Imperial de Bolańos

Imperial de Bolańos is a type of finely ground salchichón or longaniza. When salchichón is stuffed into casing smaller than than 40 mm, it may be called longaniza imperial.It originates in Bolaños de Calatrava, a city situated in the Ciudad Real province in the autonomous community of Castile-La Mancha, Spain.
MeatsMetricUS
Lean pork750 g1.55 lb
Back fat or hard fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Oregano, ground1.0 g1/2 tsp
Instructions
  1. Grind lean pork and fat through 3 mm (1/8”) plate.
  2. Mix ground meats with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff the mixture into 38-40 mm natural casings forming straight links 30 cm (12”) long.
  4. Dry/ferment at 20-27° C (68-80° F), 90-85% humidity, for 30 hours.
  5. Dry at 15-12° C (59-53° F), 85-75% humidity, for 15 days.
  6. Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
Notes
The sausage is ready to eat without cooking.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages