Meats and Sausages
Camayot
Camayot is a large original sausage from Balearic Islands that looks like a large blood sausage or blood head cheese. In traditional home production the sausage mix as stuffed into a large sack made from the skin that remains after trimming ham or shoulder. The skin is accordingly cut and sewn to make a large casing. After stuffing the neck is sewn tightly to prevent loss of meat juices during cooking.
| Meats | Metric | US |
|---|---|---|
| Dewlap * | 720 g | 1.58 lb |
| Pork, lean | 110 g | 0.24 lb |
| Back fat | 110 g | 0.24 lb |
| Liver | 30 g | 1.05 oz |
| Pork blood | 30 ml | 1 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Black pepper | 5.0 g | 2.5 tsp |
| Pimentón | 1.0 g | ½ tsp |
| Cinnamon | 1.0 g | ½ tsp |
| Nutmeg | 0.5 g | ¼ tsp |
| Cloves | 0.3 g | 1/8 tsp |
Instructions
- Cut all meats and fat into 18 mm (3/4”) pieces.
- Mix with blood and all ingredients.
- Stuff into pork stomachs or bladders.
- Cook in water at 80-90° C (176-194° F) for 2-3 hours.
Notes
* dewlap (double chin) can be substituted with jowls.
Camayot was traditionally stuffed into ham (rear leg) or shoulder skins that were sewn after stuffing.
Consume cold or grilled.
Camayot was traditionally stuffed into ham (rear leg) or shoulder skins that were sewn after stuffing.
Consume cold or grilled.
