Sobrasada recipe

[makeeatdrink]

Hi everyone, I had a wonderful sausage in my local spanish quarter in sydney called sobrasada. I was a huge red sausage with a liverwurst type spreadable texture. Loads of paprika great stuff! Has anyone made this? Have a recipe?
I found the following info about this sausage:
Sobrasada is the national sausage of the Balearic Islands. Because of the balmy semi-tropical climate, islanders on Majorca and Minorca could not dry cure their meat to preserve it. Instead, they found they could preserve their meat by mixing it with a local type of paprika. The result is sobrasada, a finely ground soft pork link of excellent quality, flavored with paprika. It is unique for its soft-spreadable texture. It is used for cooking or spread on a piece of bread and toasted. [/img]

[Paul Kribs]

Len Poli has a recipe

http://lpoli.50webs.com/index_files/Sobresada.pdf

Lens recipe seems to leave the fat very visible, whereas the pictures I have seen the fat seems to be incorporated more with the rest of the ingredients.

Regards, Paul Kribs

[makeeatdrink]

Cheers Paul I keep forgetting - check Len first - the man is a guru! Len's pancetta is curing in my garage as we speak.
Having said that it's not quite what I had, maybe that is (despite the title the italian style) mine looked like this:
http://www.tienda.com/food/pop/cz-23.html
it wasn't in a bung, 2-3" red soft plastic skin, no visiable fat cubes, more paste like than salami like.
That website looks good, wish our customs people weren't so uptight in Australia

Thanks
Trasy

[Paul Kribs]

Trasy

Why not go with the recipe but give it a bit longer when pulsing in the processor, until it is well amalgamated and looks more uniform.

You would obviously have to search for a supplier of synthetic/plastic casings from Australia.. must be someone somewhere. Personally I wouldn't mind having a go at this one but use fibrous casings instead of a bung or middle.

There is an Italian 'sort of' version but the meat and fat is left coarser, Soppressata, but I don't think it's meant to be spreadable.

Incidentally, what part are you from??

Regards, Paul Kribs

[makeeatdrink]

Yeah I think I will give it a bash, no harm in trying. We live in the Central Coast of NSW, 2hrs north of Sydney. Very humid for meat production