Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 750 g | 1.55 lb |
| Back fat or hard fat trimmings | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Oregano, ground | 1.0 g | 1/2 tsp |
Instructions
- Grind lean pork and fat through 3 mm (1/8”) plate.
- Mix ground meats with salt and spices. Hold for 24 hours in refrigerator.
- Stuff the mixture into 38-40 mm natural casings forming straight links 30 cm (12”) long.
- Dry/ferment at 20-27° C (68-80° F), 90-85% humidity, for 30 hours.
- Dry at 15-12° C (59-53° F), 85-75% humidity, for 15 days.
- Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
Notes
The sausage is ready to eat without cooking.
