Salchicha Madrileña (Madrid Sausage)

Spanish fresh sausage from Madrid similar in size to hot dog or frankfurter but is not smoked.

Calories: 300

Servings: 10

Prep time: 30 minutes

Cook time: 20 minutes

Meats	Metric	US
Pork meat, semi-fat	750 g	1.65 lb
Pork belly, back fat or fat trimmings	250 g	0.55 lb

Ingredients per 1000g (1 kg) of meat

Salt	20 g	3 tsp
Pepper, white	2.0 g	1 tsp
Nutmeg	1.0 g	1/2 tsp
Cinnamon	0.5 g	1/4 tsp
Garlic	3.5 g	1 clove
White or red wine	60 ml	2 oz fl

Instructions

Grind pork and fat through 8 mm (3/8") plate.
Mix ground meat with salt adding wine. Add spices and mix again.
Stuff into 18 mm sheep casings, forming links 10-12 cm (4-5") long.
Refrigerate. Cook fully before serving.

Notes

After stuffing the sausage can be cooked in hot water at 80° C (176° F) what will make it ready to eat at any time sausage, however, it still needs to be refrigerated.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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