Entree: Spain – Balearic Islands – Sobrasada (Spreadable cured pork sausage seasoned primarily with paprika)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 0 min

Additional 50 hrs 20 min

Total 50 hrs 45 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, well-chilled and trimmed
- 1 lb (454 g) pork back fat, well-chilled
- 3 tbsp (30 g) sweet (dulce) paprika (pimentón dulce)
- 1 tbsp (7 g) smoked paprika (pimentón ahumado)
- 1 tsp (2 g) cayenne or hot paprika (optional, for heat)
- 2 tbsp (36 g) fine sea salt (approximately 1.7%–2% of meat weight; adjust per taste and curing guidance)
- 1 tsp (5 g) Prague Powder #2 (curing salt) (optional and recommended for safe long curing)
- 1 tbsp (6 g) coarsely ground black pepper
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) dry white wine (optional)
- Natural hog casings, sufficient for 3–4 sausages or about 3 ft (90 cm) total

Instructions

1. Chill meat and fat thoroughly; partially freeze for easier grinding (about 30–45 minutes). Cube into pieces that fit your grinder.
2. Using a coarse plate on a meat grinder, grind the pork shoulder and pork back fat together into a bowl kept on ice to maintain a cold temperature.
3. Add sweet and smoked paprika, cayenne if using, salt, Prague Powder #2 if using, black pepper, minced garlic, and white wine. Mix thoroughly by hand until the mixture is homogenous and slightly tacky. Taste a small fried patty for seasoning before curing (if not using curing salt, consume within 24–48 hours or refrigerate).
4. Rinse and soak hog casings per package instructions. Fit a sausage stuffer and stuff the mixture into casings, forming links or single lengths. Tie off ends and prick lightly to remove large air pockets, taking care not to overly compress the meat.
5. Hang sausages in a cool, well-ventilated space with stable temperatures around 55–65°F (13–18°C) and 60–75% relative humidity. Allow to cure and dry for 3–6 weeks until the texture becomes soft and spreadable; longer curing deepens flavor.
6. Once cured, refrigerate and serve at room temperature spread on bread or used in traditional Balearic preparations. Store in the refrigerator and consume within several weeks; for longer storage keep wrapped and chilled.