Homemade Sobrasada Recipe – Mallorcan Spreadable Sausage
- Type
- Cured sausage
- Level
- Medium
- Rating
- Rate this recipe
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!
Table of Contents
Sobrasada – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork loin fat | 400 g | 40 % |
| lean pork | 300 g | 30 % |
| pork cheek | 300 g | 30 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| pimentón dulce | 60 g |
| dry white wine | 50 ml |
| water | 50 ml |
| salt | 25.5 g |
| sugar mixture (dextrose / sugar) | 4 g |
| Cure #1 | 2.5 g |
| black pepper | 2.5 g |
The equipment to make Sobrasada
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Smokable fibrous casings
For maturing raw-cured sausages, I recommend smokable fibrous casings, caliber 55/25. They support the drying and maturation process.
For readers in the EU: you can buy these casings in my German shop. Smokable fibrous casings, caliber 55/25, 5 pieces.
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
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.
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.
Put the wine together with the water and the pimentón dulce in a container and mix it.
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).
Put the minced meat into a food processor / cutter. Your food processor will work better if you add the fat later.
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.
Now fill the mass into artificial casings. Make sure that there are no air pockets.
Tie the other end with kitchen tape.
Take a needle and pierce the sausage to open any air holes.
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.
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.
After the ripening time your sobrasada is ready😄.
Frequently asked questions
What is sobrasada?
What is sobrasada?
Sobrasada, spelled sobrassada in Catalan, is the spreadable raw sausage of Mallorca. On the island you will see it as sobrasada de Mallorca, and elsewhere simply as the Majorcan spreadable sausage. What makes it sobrasada rather than any other raw sausage is the pimentón: the paprika is what colours it red, what carries most of the flavour, and what the whole recipe is built around.
If you cannot get sobrasada where you live, ‘nduja from Calabria comes closest, because both are spreadable raw sausages built on paprika. A mix of chorizo and a little lard will stand in for it in a cooked dish, but it tastes noticeably different.
How do you eat sobrasada?
How do you eat sobrasada?
On bread, first of all. Spread it on crusty bread or crackers, which is how it is served on Mallorca, and a little honey over the top is the classic version.
It also melts, so it cooks well. Fry it briefly and stir it through pasta, spread it on a pizza base, or let it melt over vegetables. Because it melts rather than browns, it turns into a spicy, creamy paprika sauce for whatever you cook it with.
How long is the shelf life of the Sobrasada?
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.
