Gastronomixs

Beef sobrasada

Sobrasada is a soft Spanish ‘sausage’ made from pork, two types of paprika, black pepper, and salt. It is available throughout Spain and virtually all Spanish children have grown up with it. Sobrasada is usually eaten as it is on bread but can also be used for gratineeing. 

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Beef sobrasada

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Ingredients

700

g

knuckle

300

g

beef fat

Per kg of meat:

 

 

20

g

salt

4

g

sugar

4

g

sweet paprika

3

g

piment d’Espelette, lightly smoked

2

g

ground coriander seeds

3

g

garlic, finely chopped

 

 

pig intestine

Preparation method

  • Remove the membranes from the knuckle and pass the knuckle through the mincer (6mm diameter).
  • Pass the beef fat through the mincer (4mm diameter).
  • Mix the fat with the knuckle and add all the flavour enhancers.
  • Fill a pig's intestine with the mixture, making sure no air bubbles are created.
  • Hang the sausages in a refrigerator with a 70% humidity level for two months.

Serving suggestions

  • Delicious with a salad or on crunchy sourdough crackers.
  • As a composition with avocado, tomato, and artichoke components.

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