Patatera Extremeńa

La Extremadura is the western Spanish province that borders Portugal. The main ingredient in the sausage are potatoes (“patata” means “potato” in Spanish).

Lean pork100 g0.22 lb
Back fat or hard fat trimmings400 g0.88 lb
Boiled potatoes500 g1.10 lb
Ingredients per 1000g (1 kg) of materials
Salt28 g5 tsp
Cure #21.2 g1/4 tsp
Dextrose3.0 g1/2 tsp
Pimentón, sweet (Spanish smoked paprika)10 g3 tsp
Garlic, minced10 g3 cloves
T-SPX culture0.12 guse scale
  1. Grind pork through 1/4” (6 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. Peel potatoes and boil them until soft. Drain potatoes and smash them. Set mashed potatoes on a flat surface and allow them to release steam and moisture.
  4. Except starter culture, mix meat, fat, potatoes with other ingredients.
  5. 30 minutes before mixing add starter culture to 1 tablespoon de-chlorinated water.
  6. Mix meat, fat, potatoes and all other ingredients together.
  7. Stuff firmly into 36 mm hog casings. Make 12” (30 cm) loops.
  8. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  9. Dry at 16-12º C (60-54º F), 85-80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
  10. Store sausages at 10-15º C (50-59º F), <75% humidity.

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