Obispo de Tenancingo

It s claimed that this Mexican sausage was made in the past with brains as it was originally called the "brain sausage" (rellena de sesos), but there is no proof of it today. The story goes that in 1950, a group of clerics was preparing a Tenancingo visit for the local bishop (obispo) and was enjoying for lunch a new and original sausage. Someone exclaimed "this delicacy deserves Obispo" (the bishop) and the rest is history - the locals started to ask: "give me the sausage that the bishop likes".
Pork shoulder (picnic), leg meat400 g0.88 lb
Pork back fat, belly, jowls, fat trimmings300 g0.66 lb
Skins100 g0.22 lb
Tomatoes, red100 g0.22 lb
Onions100 g1 onion
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Black pepper4.0 g2 tsp
Paprika, sweet6.0 g3 tsp
Paprika, hot2.0 g1 tsp
Manzana chile peppers*30 g1 oz
Epazote**12 leaves12
Garlic, diced7.0 g2 cloves
  1. Cook skins and any meat with bones in water, until soft. Cool and separate meat from bones when still warm.
  2. Grind meat and fat through 10 mm (3/8") plate.
  3. Grind skins through 3 mm (1/8") plate.
  4. Cut a cross on top of the tomato and insert for 40 seconds into hot water. Remove from water and peel off the skin.
  5. Dice tomatoes and onions.
  6. Mix meat, fat and all ingredients. Stuff into large diameter casing such as pork caecum (blind cap) or stomach. Refrigerate.
  7. Serve hot, usually by baking.
* manzana chili peppers are hot peppers, rated 10,000-30,000 on Scoville scale, about twice as hot as jalapeños. The pepper is called manzana chile due to its shape that resembles apple (apple is "manzana" in Spanish).
** epazote is a is a strong tasting and smelling herb-plant popular in Mexico. Its pungent flavor has notes of oregano, anise, citrus, and mint. If hard to find, you can substitute 12 leaves with with 1/3 cup chopped cilantro. The following ingredients are often added: raisins, nuts, pine nuts and peanuts.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs