Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean pork (<20% fat) | 700 g | 1.54 lb |
| Back fat or fat pork trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 30 g | 5 Tbsp |
| Pimentón, hot | 10 g | 5 tsp |
| Garlic, diced | 7.0 | 2 cloves |
Instructions
- Grind pork and fat through 6 mm (1/4”) plate.
- Mix meat, fat, salt, cure and spices together. Hold for 12 hours in refrigerator.
- Stuff into large hog casings. Different casings are used including bladder and stomach. You can used fibrous synthetic casings.
- Dry for 2 months at 16-12º C (60-54º F), 85-80% humidity.
- 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.
