Sobrasada sausage has a characteristic reddish-orange colour

Sobrasada sausage has a characteristic reddish-orange colour, 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.

Sobrasada

Lean pork (loin, ham or butt), 2 kg (4.4 lb)

Fatback, 1 kg (2.2 lb)

Hot pimentón 95 g

Sweet pimentón 95 g

Salt 60 g (3½ Tbs)

Garlic 9 g (3 cloves)

Cilantro 3 g (tsp)

Grind lean mean through 3/8" plate

Grind fat through 1/8" plate

Smash garlic cloves and mix with a little amount of water and add cilantro

Mix meat, fat, salt and spices well together

Let the mixture age for 24 hours in a refrigerator

Stuff into large hog casings. Different casings are used including bladder and stomach.

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. Stuffing sausage into different casings has an advantage of continuous supply of the sausage as they will mature at different times.

You can order pimentón on Internet

more on Spanish Sausages

According to the United States Department of Agriculture regulations this is an uncooked sausage. Although commercially fed pigs are free of Trichinae you may obtain pork meat from a pig that was farm raised. You can kill Trichinae by cooking meat to 137 F but this sausage is not cooked. It would be recommended to use a second method of freezing pork according to the USDA recommended times and temperatures.