Sobrasada Picante Casera

Sobrasada sausage has a characteristic reddish-orange color, that is the result of mixing ground lean pork and pork fat with paprika, salt and spices. In Balearic islands sobrasada is made from the locally grown pigs.
MeatsMetricUS
Lean pork (<20% fat)700 g1.54 lb
Back fat or fat pork trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet30 g5 Tbsp
Pimentón, hot10 g5 tsp
Garlic, diced7.02 cloves
Instructions
  1. Grind pork and fat through 6 mm (1/4”) plate.
  2. Mix meat, fat, salt, cure and spices together. Hold for 12 hours in refrigerator.
  3. Stuff into large hog casings. Different casings are used including bladder and stomach. You can used fibrous synthetic casings.
  4. Dry for 2 months at 16-12º C (60-54º F), 85-80% humidity.
  5. Store sausages at 10-12º C (50-53º F), <70% humidity.
Notes
Exact drying time will be determined by the type and the size of the casings used.

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