Sobrasada

Ingredients

Natural hog casings

2-3 meters

Pork shoulder

1 kg, finely ground

Paprika

200 grams (preferably smoked)

Salt

25 grams

Black pepper

1 teaspoon, freshly ground

Hot red pepper flakes

1-2 teaspoons (adjust to taste)

Instructions

1. In a large mixing bowl, combine the finely ground pork shoulder, smoked paprika, salt, black pepper, and hot red pepper flakes. Mix thoroughly using your hands or a spatula until the mixture is well combined and has an even color.
2. Rinse the natural hog casings under warm water to remove any excess salt. Soak them in a bowl of warm water for about 30 minutes to make them pliable.
3. Using a sausage stuffer, carefully stuff the meat mixture into the hog casings, ensuring there are no air pockets. Tie off the ends securely with kitchen twine.
4. Twist the sausages into links of your desired size or leave them in a long coil, depending on your preference.
5. Hang the sausages in a cool, dry place with good air circulation, away from direct sunlight, to cure for at least 2 weeks. Ideal curing conditions are temperatures between 50°F to 60°F (10°C to 15°C) with low humidity.
6. Once cured, store the sobrasada in the refrigerator. It can be enjoyed raw, spread onto crusty bread, or used as a flavorful ingredient in various dishes.