Meats and Sausages
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).
| Materials | Metric | US |
|---|---|---|
| Lean pork | 100 g | 0.22 lb |
| Back fat or hard fat trimmings | 400 g | 0.88 lb |
| Boiled potatoes | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 28 g | 5 tsp |
| Cure #2 | 1.2 g | 1/4 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| Pimentón, sweet (Spanish smoked paprika) | 10 g | 3 tsp |
| Garlic, minced | 10 g | 3 cloves |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- 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.
- Except starter culture, mix meat, fat, potatoes with other ingredients.
- 30 minutes before mixing add starter culture to 1 tablespoon de-chlorinated water.
- Mix meat, fat, potatoes and all other ingredients together.
- Stuff firmly into 36 mm hog casings. Make 12” (30 cm) loops.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
