www.sausagemaking.org

Well. During last week's discussion of chorizos, I was able to locate a list of the principal regional sausages throughout Spain, from the Spanish Ministry of Agriculture, Fisheries and Food. I will be providing descriptions (and where possible recipes) for these sausages. Many recipes are closely guarded secrets, as I'm finding. I expect the majority to be descriptions similar to the style found in the Hippesley-Coxe book, but at least it will be a jumping off point for experimentation, and exposure for a large number of sausages that don't appear in other sources. I realize that some of these in the list do have good recipes available, but in making a collection of sausages of Spain, I'll be trying to collect recipes in one place. Who knows? It might make a book.

Because of the decline in the production of blood sausages, everywhere, I'm hoping to gather details about some of the regional varieties of morcilla. I realize most of us can't get fresh pork blood to make morcilla, but I think preserving the knowledge of them is important. Part of being a food historian, I guess.

Here is a list of some of the products I intend to cover. I'll be adding others:

Andoya (or Xuanicu)
Androlla de Lugo
Arbiello
Birica
Bisbe
Bisbot (or Paltruch)
Bispo
Blanco de Alicante
Blanco de Murcia
Blancos
Blanquet
Bolas
Botelo (or Butelo)
Botillo de El Bierzo
Botillo de Polaciones
Bucha de Costillas tipo Badajoz
Bufeta
Bull
Buskantza (or Mondejos)
Butifarra Blanca
Butifarra Blanca de Lleida
Butifarra Catalana
Butifarra Crua
Butifarra de Alicante
Butifarra de Arroz
Butifarra de Calanda
Butifarra de Ceba
Butifarra de Hígado
Butifarra de Huevos
Butifarra de Lengua
Butifarra de Lorca
Butifarra Dulce
Butifarra Negra
Butifarra Perol
Butifarra Trufada
Butifarrón Balear
Calceta
Camayot
Cecina
Cecina de Castrón
Chiquillo
Chistorra (or Txistorra)
Choricillo
Chorizo Asturiano
Chorizo Blanco
Chorizo Casero Gallego
Chorizo Ceboleiro
Chorizo Cular de Ávila
Chorizo Cular de Salamanca
Chorizo de Aracena
Chorizo de Aragón
Chorizo de Bandeira
Chorizo de Bofe (multiple regions)
Chorizo de Brieva de Camaros
Chorizo de Cantimpalos
Chorizo de Ciervo
Chorizo de Cordero
Chorizo de Coruña
Chorizo de El Bierzo
Chorizo de Guriezo
Chorizo de Jabalí (multiple regions)
Chorizo de la Campiña
Chorizo de La Rioja
Chorizo de Liébana
Chorizo de los Domingos
Chorizo de Pamplona
Chorizo de Patata
Chorizo de Potes
Chorizo de Sabadiego
Chorizo de Soria
Chorizo de Venado
Chorizo de Villarcayo
Chorizo de Zamora
Chorizo del Valle de Los Pedroches
Chorizo Extremeño
Chorizo Ibérico de Huelva
Chorizo Patatero Rojo
Chorizo Rojo
Chorizo Rondeño
Chorizo Sabadeño
Chosco (or Choscu)
Cotubillos de Llerena
Emberzao
Fardeles
Farinato
Fariñón (or Fariñona)
Fiyuela del Principado
Fuet
Gueñas
Imperial de Bolaños
Imperial de Lorca
Lacón
Lacón Asturiano
Longaniza
Longaniza Castellano
Longaniza de Aragón
Longaniza de Lugo (Chanfaino or Xanfaino)
Longaniza de Pascua
Longaniza Fresca
Longaniza Murciana
Longaniza Navarra
Longaniza Roja
Morcilla Achorizado
Morcilla Asturiana (or Morciella)
Morcilla Blanca de Jaén
Morcilla con Manzana
Morcilla de Ampuero
Morcilla de Año
Morcilla de Arroz (multiple regions)
Morcilla de Burgos
Morcilla de Calabaza
Morcilla de Cebolla (multiple regions)
Morcilla de Guriezo
Morcilla de Huevo
Morcilla de Liébana
Morcilla de Oveja de Ruente
Morcilla de Pícaro
Morcilla de Valladolid
Morcilla del Año
Morcilla Dulce de La Rioja
Morcilla Extremeña
Morcilla Gallega
Morcilla Salada de La Rioja
Morcilla Toledana
Morcillón
Morcón
Morcón Extremeño
Morzalicón
Moscancia
Obispo (multiple regions)
Odolki (Odoloste or Morcilla de Arroz)
Pa de Fetge
Relleno
Salchicha Blanca
Salchicha Blanca Fresca
Salchicha de Albarracín
Salchicha de Murcia
Salchicha de Teruel
Salchicha de Zaratán
Salchicha Extremeña
Salchicha Roja Asturiana
Salchichón de Bronchales
Salchichón de Ciudad Real
Salchichón de Hígados de Calamocha
Salchichón de Lugo
Salchichón de Salamanca
Salchichón de Toledo
Salchichón de Vic
Salchichón Riojano
Sobrasada Aragonesa
Sobrasada de Alicante
Sobrasada Mallorquina
Torteta (multiple regions)
Xolis

I have three sausages in design, right now, but I'll be working on this as I have time, and I'll be posting them, here.

- tom

that's an impressive list Tom!

good luck with it!

I've got some descriptive information for many of these, but each needs additional research. I finally got frustrated with the dearth of information out there, especially after our discussions, here, and contacted a friend of mine in Sitges, who is helping me some with on-the-ground research. (Wow. I really need to get back to Spain!) There isn't much out there, so someone has to do it, I guess.

I'll start posting, some, this week.

This will be brilliant perhaps post some info and let members test the recipes, like a sort of cookoff?Not that I have anything here to compare with.

Hello, Just finished my curing chamber and miss my Spanish Suasages! Any luck or insight into any of the recipes? I have a friend in Sevilla and her on the ground leg work has not been productive.

Thanks!

Hi, vagreys!

Nice project!

What do you think about this website: http://ileychorizos.tripod.com/ ? Is it reliable?

grisell wrote:Hi, vagreys!

Nice project!

What do you think about this website: http://ileychorizos.tripod.com/ ? Is it reliable?

Sorry, grisell, I missed this question. I took a look at the site, last night, and it looks very interesting. Thanks for the link. While the site includes some Spanish recipes and variations, it also includes many international sausages. There is what appears to be a Spanish take on Oxford Horns, as well as many Italian formulas, some German, and from other parts of Europe and Asia. The recipes appear to be brief, but sufficient for a sausagemaker with some experience. The Spanish regional variations are frustratingly general in their directions, particularly since some variations depend as much or more on texture (grind and moisture content) as they do on seasoning differences. I haven't analyzed the formulas for balance, such as salt, but it looks to be worth exploring.

If you go to the site, the menu to the various charcuterie areas are just above the words "Las mejores recetas de embutidos y fiambres". The menu includes navigation for Home, Curados (cured meats), Embutidos (sausages and processed meats), Otros (other meat products), and Patés (liver sausages and patés of various meats).

Curados includes recipes for varioius cured hams, loins, and pastrami.

Embutidos includes recipes for sausages both fresh and cured (mostly cured, semi-dry or dry), some cooked emulsion-type sausages such as Weiners, and a number of chorizo and salume variations.

Otros includes sections on various approaches to smoking and drying meat, game and salmon, and is as much about technique as formulas.

Patés includes several liver sausage recipes, and patés of pork, beef, poultry, and rabbit.

Hope this helps.

Hi Vagreys! I've been looking up some old Spanish embutido recipes and have done a little bit of translation which I'll post when I finish up a few. Got a recipe of basque Chistorra, Chorizo tipo Rioja and others.I'm studying a lot for some final examms so not much time to spare, but I'll do it as soon as possible.

Regards, Federico.

federico wrote:Hi Vagreys! I've been looking up some old Spanish embutido recipes and have done a little bit of translation which I'll post when I finish up a few. Got a recipe of basque Chistorra, Chorizo tipo Rioja and others.I'm studying a lot for some final examms so not much time to spare, but I'll do it as soon as possible.

Regards, Federico.

Looking forward to it!

That sounds great, Federico! I'm looking forward to it!