Sobrasada from Mallorca
Sobrasada is a spreadable raw sausage from Mallorca, made with generous amounts of paprika and pork. The long fermentation and maturation gives it its characteristically spicy, slightly pungent flavor. It is a cornerstone of Balearic cuisine and is traditionally enjoyed on toasted bread.
Ingredients(for 1 kg)
Instructions
Preparation
1 dayCut meat and fat into rough cubes and freeze for 2 hours until slightly firm. Grind through a 6mm plate. Evenly incorporate all spices and curing salt. Cover and rest in the refrigerator at 4°C for 24 hours.
Stuffing
1-2 hoursFill the sausage mixture into pork casings (caliber 40-60mm) or traditional bladders without air pockets. Tie off carefully and prick multiple times with a fine needle to remove trapped air.
Fermentation
2-3 daysFerment the sausages at 18-22°C and 85-90% relative humidity for 48-72 hours. A slightly acidic smell and deepening color are signs of successful fermentation.
Maturation
21-42 daysHang the sausages in the curing chamber at 12-16°C and 75-80% humidity. Check regularly for mold. Unwanted green or black mold should be removed immediately with a cloth dampened with saltwater or vinegar. The sausage is ready when it is soft and spreadable.
Pro Tip
Use only high-quality sweet and smoked Pimentón de la Vera for the authentic flavor. Maturation should occur at 12-16°C and 75-80% humidity to control mold development.
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