Sobrasada Recipe
Majorcan Style Spreadable Chorizo. Rich, Smoky, Pimentón
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Ingredients
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Meats
Spices
Miscellaneous
Method
Preparation of Meats
- 1
Chop the Meats
Cut the pork fatback and pork shoulder into small cubes to facilitate blending.
- 2
Chill the Meat
Place the cubed meats in the freezer for about 30 minutes until they are firm but not frozen solid. This helps in grinding.
Mixing Ingredients
- 3
Combine Ingredients
In a large bowl, combine the chilled cubed meats with pimentón, garlic powder, salt, black pepper, and cayenne pepper.
- 4
Blending
- 5
Grind the Mixture
Using a meat grinder or food processor, grind the mixture until smooth. You may need to do this in batches depending on the size of your equipment.
- 6
Adjust Seasoning
Taste the mixture and adjust seasoning as necessary, adding more salt or spices to your liking.
Storage
- 7
Transfer to Containers
Transfer the sobrasada mixture into jars or airtight containers.
- 8
Refrigerate
Store the sobrasada in the refrigerator for at least 24 hours before using to allow the flavors to meld.
