Sobrasada Mallorquina

Sobrasada is a very popular sausage in Balearic Island. As the “mallorquina” name implies this sausage recipes originates in the island of Mallorca. Sobrasada includes a lot of pimentón, when made with sweet pimentón only it is known as sweet sobrasada (“dulce”) and when hot pimentón is added it becomes hot sobrasada (“picante”).
Pork, lean380 g0.83 lb
Pork belly270 g0.59 lb
Back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Black pepper6.0 g6 tsp
Pimentón, sweet60 g10 Tbsp
Pimentón, hot10 g5 tsp
  1. Grind meat and fat through 5 mm (1/4 tsp).
  2. Mix ground meat and fat with salt and spices. Hold in refrigerator for 24 hours.
  3. Stuff into 40-100 mm pork casings.
  4. Dry at 15-18° C (59-64° F) for 30-45 days depending on the diameter of the sausage. The sausage is ready to eat.
  5. Store at 12° C (53° F), 60% humidity or refrigerate.
Majorcan sobrasada is traditionally served on bread and topped with variety of spreads such as honey, sugar or apricot jam.

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