Toast with Majorcan Sausage
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