Toast with Majorcan Sausage

11:30 am on 14 November 2011

Tostadas con Sobrasada

Sobrasada is a fermented pork sausage from Majorca. Rich, raw and spicy, it’s delicious spread over toast. We couldn’t put a recipe for a raw fermented sausage in this book so, after a bit of experimentation, we came up with a version that almost perfectly replicates the porky goodness of the real sobrasada.

Makes about 2 cups.


  • 33 g (11 2/3 oz) fresh chorizo
  • 200 g (7 oz) Tocino (pork back fat)
  • 3 garlic cloves
  • 2 tablespoons smoked sweet paprika (pimentón)
  • 2 bay leaves
  • 200 g (7 oz) pimientos de piquillo, drained
  • 1 tablespoon sherry vinegar
  • 1 teaspoon sea salt flakes
  • 1 tablespoon finely ground black pepper
  • toasted bocadillos, to serve


Remove the casing from the chorizo and discard. Roughly chop the filling. Chop the tocino into 1 cm (½ inch) cubes and place in a high-density plastic bag with the chorizo, 2 garlic cloves, paprika and bay leaves. Vacuum seal the bag and cook in a water bath at 80⁰C (176⁰F) for 10 hours.

Remove the bag from the water bath and allow to cool slightly. Transfer the contents of the bag, discarding the bay leaves, into a food processor. Finely chop the remaining garlic clove and add to the food processor with the pimientos, vinegar, salt and pepper and process on high speed for 10minutes or until a smooth paste forms. Check for seasoning, then transfer to a bowl. Spoon the mixture onto the toasted bocadillos to serve.

The sobrasoda will keep for up to 4 days in an airtight container in the fridge or freeze for up to 2 months.

John Hawkesby’s wine match

Black Barn Cranwell Vineyard 2009

Osawa Flying Mouton 2009


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