The Embutido Project Recipes

[vagreys]

As promised, this is where I will be putting the recipes and descriptions of the sausages of Spain I am researching. A list of many of the sausages is located in this thread.

To make it easier for people to find the recipes and descriptions, I am asking that questions and discussion occur in the companion discussion thread.

I hope this proves useful and interesting.

[vagreys]

Androllas are common in Galicia and Leon, and some are made in Asturias. In Leon, in addition to being the name of a specific sausage, the word is also used as a generic term for any sausage, and sometimes refers to pork loin seasoned, cured and stuffed whole into casing.

Androlla is related to the Botelo/Butelo sausages. This specialty of Lugo, in Galicia, is a smoked, semi-dry pork sausage consisting of rib meat, pork belly tips and trim, pork trim removed from the bones after other cuts have been taken, tongue, jowls, and sometimes viscera such as lungs and liver. Formulas for androlla, as with other Spanish sausages, are closely held, and as varied as the makers, but a general composition is 90% rib meat and associated fat, 10% pork belly tips and trim. Another general composition is 70-90% rib meat and associated fat, 10% pork belly tips and trim, and up to 20% pork trim from bones and viscera and other variety meats (e.g., tongue, jowls, liver, lungs). All meat is minced uniformly and varies in size from location to location. Texture varies with the maker. Seasoning is similar to that for chorizo - salt, garlic, sweet and/or hot pimentón (smoked Spanish paprika), oregano and and sometimes onion. Curing salts are not mentioned, but obviously necessary. Processing time may range from 5 days or so, up to over 2 months. The seasoned mince is allowed to cure for 2 days in refrigeration prior to stuffing.

Androlla de Lugo is stuffed into the cecum or large hog casing (38-42+mm), and may weigh anywhere from 200g to 1kg or more. It is smoked for 5 to 10 days, using oak and chestnut, and allowed to cure/dry for up to 2 months. One account of homemade androlla says the sausages were hung near the fire in the chimney, for 10 days, and then moved further from the fire and smoke to cure for another 50 days or so. Moisture loss is not noted. I have been unable to locate a complete recipe, so far. Androlla is eaten cooked (boiled), and usually served with thick-sliced potatoes that were boiled along with the sausage.

Androlla #1
90% pork rib meat
10% pork belly tips and trim
salt
sweet and/or hot smoked Spanish paprika
garlic
oregano (optional)
onion (optional)

Androlla #2
70-90% pork rib meat
10% pork belly tips and trim
up to 20% pork trim, viscera, variety meat
salt
sweet and/or hot smoked Spanish paprika
garlic
oregano (optional)
onion (optional)

Also known as: Androya.

[federico]

Spanish Embutidos. A few recipes.

Basque Chistorra: Ingredients,lean pork meat 2.5Kg.,pork jawls 3.0Kg ( skin off),salt 84 gms, nitric salt 10gms, sweet spanish pimenton 80gms, finely chopped fresh garlic 30gms,22/24 mm., sheep casings.Procedure: par freeze all meats, then run trough the meat grinder using 8mm screen, spread the meat, add all seasonings and mix well. Let it rest in fridge overnight,then stuff in sheep casings, tie in loops 80cm long aprox. Let sit at room temp for 1 hour. Hang to dry at 12º C. & 75% R.H. for 2 or 3 days.Even though it is a dry cured sausage it is consumed quite fresh and almost allways fried.

Chorizo Tipo Rioja:Ingredients, lean pork 2.0kg, pork belly 1.3Kg, salt 60 gms, finely chopped fresh garlic 25 gms, sweet spanish pimenton 70 gms, nitric salt 6.0gms, dodiun ascorbate 1.0 gms, phosphate 3.5gms, water 80.00 ml. 32/34 mm. hog casings.Procedure;grind meats through 10 mm screen,mix spices with watyer & add to ground meats, mix well & refrigerate for 1 day. Stuff into casings, leave at room temp. For 3 or 4 hours & dry at 12/15º c.&75% RH untill it looses 20% of it’s weight. You may smoke it or not upon your taste. Used for cooking or slicing when dry enough.

Butifarra Nº 1: Ingredients;2 Kg. Lean pork, ¾ Kg pork back fat, 16 grm ground cinnamon, 53 grm salt, 12 grm ground white pepper. Procedure; grind pork trough 4mm screen,chopp par frozen backfat into 2 or 3 mm cubes ( it looks better that way) or grind through similar plate,mix with spices well,( you may add ½ cup sherry wine from Jerez de la Frontera for a different taste), refrigerate overnight , stuff into 35 mm. hog casings
Submerge in tall pot ¾ filled with warm water hanging from a stick across the top so they don’t touch the bottom and slow boil for 30/40 min. Or untill done. Prick wth a needle to let some air out before cooking if necesary. Hang & let dry . Eat them cold as a cold cut or use for cookin.( best cold to enjoy it’s delicate flavour)

Regards to everyone, will post some more soon. H.T.H. Federico

[federico]

A COUPLE MORE RECIPES FROM SPAIN.

Salchicha fresca de cerdo, fresh pork sausage: Ingredients; lean pork 2.5 kg, pork jowls skin off 2.5 kg, salt 60gr, nitrate 5.0 gr, ground white pepper 8.0gr, garlic powder 7.5 gr or 18 gr fresh fine chopped garlic, ground nutmeg 3.0gr, water or white wine 250 cc., 28/30 mm pork casings or 19/22 sheep casings. Procedure;par freeze meats, grind through 8 mm. screen,mix water or wine with all spices and salts,pour onto meat mix, work well and let it stay in the fridge overnight,stuff into chosen casings & tie in 6 inch links or long loops for the thinner casings.Eat grilled, fried or use for cooking & stews, make pasta sauce or pizza topings.
You may replace pork jowls for a 35/65 fat/ meat ratio

Panceta adobada, seasoned streaky bacon. Ingredients: pork belly skin on 3.5 kg, garlic powder 4.5 gr, sodium ascorbate 2.0gr, salt 200 gr, nitrate 6.0gr, water 2.2 lt, spanish pimentón 1 ½ cups. Procedure: prepare a brine with water,salts, powdered garlic & sodium ascorbate.Place pork belly in it for 2 ½ days. Take it out, hang to dry for 1 hour. Make a thick paste with pimentón & rub the bacon throughly & hang to dry for 2 days. If you like it dryer , hang in drying chamber at 12º c. for as long as you wish. If you like it hoter, replace 1 ½ tblsp of pimentón for same quantity of ground hot red peppers( guindillas, similar to pepperoni) Hope You all like it.