Salchicha Roja (Red Sausage)

Spanish fresh sausage of red color due to pimentón paprika.
Lean pork500 g1.10 lb
Pork fat500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper, black2.0 g1 tsp
Pimentón25 g4 Tbsp
Cinnamon1.0 g1/2 tsp
Red wine60 ml2 oz fl
  1. Grind pork and fat through 10 mm (3/8") plate.
  2. Mix ground meat with salt adding water. Add spices and mix again.
  3. Stuff into 18 mm sheep casings, leave in one coil.
  4. Refrigerate. Cook fully before serving.

Available from Amazon in paperback and eBook format

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