Today I will show you how to make a delicious sobrasada yourself. It is made in a simple way. The drying process takes about 2 months.
Sobrasada is a typical spreadable raw sausage from Mallorca. It is made from pork and seasoned with paprika and other spices, which gives it its characteristic red color and spicy aroma.
Sobrasada is traditionally served on bread or crackers and is a popular sausage in Mallorcan cuisine.
Here you can find the complete sobrasada recipe as a video or to read through.
Have fun and good luck making it!
Sobrasada – What do you need to make it?
Meat per kg
- 30% lean pork (300 g)
- 30% pork cheek (300 g)
- 40% pork loin fat (400 g)
Spices per kg:
- 25.5 g salt
- 2.5 g Cure #1
- 4 g sugar mixture (dextrose / sugar)
- 2.5 g black pepper
- 50 ml dry white wine
- 60 g pimentón dulce
- 50 ml water
The equipment to make Sobrasada
For maturing cured sausages you need special artificial casings. I recommend fiber casings in caliber 55/25.
The casings can also be smoked and support the ripening process ideally.
Place to dry and mature the sausage
To age this raw sausage, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured sausages in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Make Sobrasada – Step-By-Step Instructions
1. Cut the meat and fat into pieces suitable for mincing. You can adjust the size depending on how big your meat grinder is. Separate the fat from the meat. Then it will be easier for your food processor.
2. Put the meat pieces in the freezer for 1-2 hours to freeze. This will help you later with the mincing and ensure that the mixture does not get too warm.
3. Put the wine together with the water and the pimentón dulce in a container and mix it.
4. Now you can grind the meat and fat separately. If you use a food processor, you should grind the meat twice. If you use a cutter, once is enough. I use the middle perforated disc (5 mm).
5. Put the minced meat into a food processor / cutter. Your food processor will work better if you add the fat later.
6. Now you can add the spices to the mixture and mix well for about 3 – 5 minutes. The sausage meat should have a good binding.
7. Now fill the mass into artificial casings. Make sure that there are no air pockets.
8. Tie the other end with kitchen tape.
9. Take a needle and pierce the sausage to open any air holes.
10. Hang the sobrasada for 48 hours in high humidity (80-90%) to redden. You can spray the sobrasada with water every now and then to keep the humidity as high as possible.
11. When after 48 hours the reddening has taken place, you can hang it up in any cool place. The humidity should be about 80% and the temperature not more than 15 C° (59 °F). The whole process takes about two months in the ripening cabinet. You can also hang them in the cellar. I did that for a long time.
12. After the ripening time your sobrasada is ready😄.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
How long is the shelf life of the Sobrasada?
Your sobrasada can be stored in a cool place for several months. As always, the important thing is to see – smell – taste! When cut, you should eat it within a week.