Relleno

Continuing with our recipes from the Matanza period, this embutido or Spanish sausage is packed full of seasoning and is traditionally made on the third day of the matanza. It is however as popular as the chorizo and is made also throughout the year.




You will need:

half a kilo of minced pork
half a kilo of shredded pork fat
half a kilo of minced chicken
bread crumbs (about a loaf)
one clove of garlic, finely chopped
a dozen eggs, beaten
white pepper
ground walnut
ground saffron
chopped parsley (three hand fulls)
pig intestines or artificial sausage skins

How to cook:

1. Mix all the meat and fat together and season with salt, then leave for half an hour or so
2. Add the eggs, breadcrumbs, garlic, pepper, saffron, walnut and parsley, then mix well.
3. Using a sausage making machine, fill each skin or intestine with the mixture and tie off the end.
4. Pierce each sausage several times, so that during cooking, the air can escape and the skin does not split.
5. Place the relleno in a large pan and cover with cold water.
6. Cook gently for an hour or so.
7. Gently remove the sausages and place on kitchen towel so they can dry out a little.
8. The finished relleno can be kept in the fridge to use when required.