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