Relleno de Huéscar

Relleno de Huéscar originates in Huéscar in the arena of Granada, Andalusia arena of Spain. The sausage is fabricated from pork, chicken, convalescent ham, eggs, bread, garlic and parsley. Added meats like rabbit, chicken, turkey or goose may be used. The sausage is of ablaze bare blush due to saffron spice.
Pork meat150 g0.33 lb
Dry ham (cured)150 g0.33 lb
Chicken breast150 g0.33 lb
Dry aureate bread300 g0.66 lb
Eggs250 g4 eggs
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Garlic3.0 g1 clove
Saffron, a few flakes5 flakes5
Parsley, chopped1 bunch1
Lime juice15 ml1 Tbsp
Water120 ml4 oz fl
  1. Immerse saffron flakes in 120 ml of water.
  2. Grind pork and craven through 6 mm (1/4") plate.
  3. Dice ham into 6 mm (1/4") cubes.
  4. Slice agilely dry bread.
  5. Beat the eggs.
  6. Mix all meats with bread, water, spices and eggs until a compatible bendable accumulation is obtained.
  7. Stuff into 36-40 mm pork casings.
  8. Cook in baptize at 80 C (176 F) for 45 minutes. Asperse for 5 account in algid water. Advance on a table to air-conditioned and let the damp evaporate.
  9. Refrigerate.

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