Sobrasada sausage has a characteristic reddish-orange color, that is the result of mixing ground lean pork and pork fat with paprika, salt and spices. In the islands sobrasada is made from the locally grown black pig which is related to Iberico pig from the mainland known for producing famous Iberico hams.
|lean pork (ham or butt) (<20% fat)||700 g||1.54 lb.|
|back fat or fat pork trimmings||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||30 g||5 tsp.|
|Cure #2||2.5 g||1 tsp.|
|dextrose (glucose), 0.2%||2.0 g||⅓ tsp.|
|sugar, 0.2%||2.0 g||⅓ tsp.|
|pimentón paprika, sweet||30 g||1 oz.|
|pimentón paprika, hot||30 g||1 oz.|
|cilantro||2.0 g||1 tsp.|
|garlic powder||2.0 g||1 tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 10 mm (3/8") plate. Grind fat through 6 mm (1/4") plate
- Mix meat, fat, salt, cure and spices well together
- Stuff into large hog casings. Different casings are used including bladder and stomach. You can used fibrous synthetic casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry for 2 months at 16-12º C (60-54º F), 85-80% humidity.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
Garlic powder may be substituted with 7 g of chopped fresh garlic (2 cloves)
Hang in a drafty and dry area for at least two months before eating. Exact drying time will be determined by the type and the size of the casings used.