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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]

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

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

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

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