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Sobrassada sausage cut into slices
Traditional Mallorcan sausage served

Sobrassada

Author: Flavelo
Recipes Starters
Originating from the island of Mallorca, sobrassada isn't a traditional sausage for slicing, but a spreadable, vibrant red meat pâté made special by curing. Due to the island's humid climate, the meat wasn't dried hard but preserved with paprika. Its flavour is intense and slightly fermented, with a butter-like texture. Spread on toast and drizzled with honey, it's the true Mediterranean breakfast experience.
🕒 Prep Time 1 hr
⌛ Total Time 35 days 1 hr
🍽️ Servings 10 servings
🔥 Calories 420 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Meat grinder: With a fine grinding plate.
  • Sausage stuffer: For air-free filling.
  • Scales: Precise measurement of salt and spices is a safety issue!

Instructions

1 ✓

Dice the meat and fat, and keep very cold (even semi-frozen) before grinding. Grind using the finest plate.

Tip: Cold fat doesn't smear during grinding (the meat doesn't 'break'), preserving the desired texture.
2 ✓

Mix the ground meat with the salt and spices. Knead vigorously for at least 10-15 minutes until the mixture becomes sticky and pulls away from the side of the bowl.

Tip: Salt and kneading extract muscle proteins (myosin), forming a glue that holds the sausage together.
3 ✓

Fill the casing (previously soaked in lukewarm water and rinsed) tightly with the mixture, ensuring no air remains inside.

Tip: Air bubbles are a breeding ground for bacteria. If you see a bubble, prick it with a sterile needle.
4 ✓

Tie off the ends and hang in a cool (12-15°C), humid but ventilated place to cure for 3-5 weeks. If white mould appears, it's beneficial mould, but wipe off any green/black mould immediately with a vinegar-soaked cloth.

Tip: During curing, water evaporates, flavours concentrate, and fermentation processes develop the characteristic tangy taste.
5 ✓

To eat, cut open the casing and spread the contents on bread.

Tip: Leave at room temperature before serving so the fats soften and it becomes spreadable.

Recipe FAQ

Is it safe to make at home?
Curing raw meat requires expertise! Temperature (around 15°C) and humidity (70-80%) are critical. If unsure about conditions, freeze the stuffed sausage and cook before use like a fresh sausage.
What makes it red?
Exclusively high-quality paprika. This not only colours it but acts as an antioxidant protecting the fat from rancidity.

Ingredients

  • 1 kg Pork (leg or shoulder)
  • 300 g Pork jowl/back fat (skin removed)
  • 2 tbsp Sweet paprika
  • 1 tbsp Hot paprika
  • 25 g Salt (iodine-free)
  • 3 g Ground black pepper
  • 4 cloves Garlic (crushed)
  • 2 m Pork casings (thick intestine recommended)