Traditional Sobrassada

Ingredients

Natural pork casings

as needed

Black pepper

1 tablespoon, freshly ground

Sea Salt

4 tablespoons

Paprika

1/2 cup, smoked

Pork belly

1 kg, ground

Pork shoulder

1 kg, ground

Instructions

1. In a large bowl, combine the ground pork shoulder and pork belly. Mix thoroughly to ensure an even blend of the meats.
2. To the meat mixture, add the smoked paprika, sea salt, and freshly ground black pepper. Mix well to ensure the spices are fully incorporated into the meat.
3. Once the meat and spices are well combined, begin to stuff this mixture into the natural pork casings. Be mindful to fill the casings evenly, but avoid overfilling to prevent bursting.
4. After stuffing the casings, tie off the ends securely and use a needle to prick the surface of the sausages. This helps to remove any trapped air bubbles.
5. Hang the filled sausages in a cool, dry place. Allow them to cure for at least 2 weeks. This curing process is vital to develop the unique flavor and texture of the Sobrassada.
6. Once the curing process is complete, the Sobrassada is ready to be enjoyed. It can be sliced and eaten as is, or cooked and incorporated into various dishes for a burst of smoky, savory flavor.