Meats and Sausages
Salchicha de Zaratán
Salchicha de Zaratán is a small semi-cured sausage, made of lean pork and pork belly and a hefty dose of pimentón which is responsible for the sausage’s brilliantly red color. As its name implies the Salchicha de Zaratán originates in the city of Zaratán in Valladolid province of Castilla-León region of Spain.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.32 lb |
| Pork belly | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 20 g | 3 Tbsp |
| Pimentón, hot | 5 g | 1 Tbsp |
| Oregano, dry | 1.0 g | 1 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
Instructions
- Grind meats through 10 mm (3/8”) plate.
- Mix meats with salt and spices and hold for 30 hours in refrigerator.
- Stuff into 18-20 mm sheep casings forming 15-20 cm (6-8”) links.
- Dry at 15-12° C (59-53° F) for 30-40 hours.
- Refrigerate.
Notes
Cook before serving by: frying in fat, boiling in white or rose wine or grilling. The sausage is often cooked in apple cider. It is also added to stews, paella dishes or fried with eggs and peppers.
