Meat Recipes

Sobrasada (Majorca spicy sausage)

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

308 SWEET PAPRIKA OIL……........10 g.

Spanish Sweet Paprika.....34 (+/-6) g.

601 FLOR VEGETAL………….........…25 g.

Salt…...........................................20 g.

305 ISADEX Flavour.......................3 g.

Coriander……………..........................3 g.

702 CITROSORBIT ACID.................1 g.

Black Pepper ……….........................2 g.

Jamaican Pepper ……………….......…..2 g.

802 MORKUISA RED……...................1 g.

401BETROGLUSA............................1 g.

ADVISED ELEBORATION PROCEDURE:

1. – The meat mass must be formed by mildest fatless pork (from clean muscle mass) (20%), meat from below pork’s chin, and pork side (belly) (80%). Proportions will vary according to preferences. Chill it down to about 2ºC.

2. – Put the meat mass into the Cutter; and mince it down to dices of 4 or 6mm.

3. – Then knead it all while adding the above mentioned ingredients. Once the meat paste has reached the desired appearance, take it out of the kneading machine and leave it in the fridge at 3ºC (+/-1ºC) for 24hrs.

4. – After that period, the stuffing: take curled pork casing to fill them in with the paste.

5. – Once the sausages are formed, leave them to heating for airing during about 12hrs..

 6. – Then leave it on the fridge until Sobrasada reaches 3ºC.

7. - Once the chilling is over, it is ready for consumption as (spreadable on bread) or pass it on the drying place at 16ºC (+/- 2ºC) and humidity level between 75 and 80Hg. for consumption when it is more cured, about 5 weeks later .

REMARKS:     

In order to achieve a more intense colour, we can add some extra 2 or 4 gr of 308 SWEET PAPRIKA OIL.

Also can use “1043 Sobrasada Condimento” (80gr per Kg) as a complete mix.

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