Androlla Gallega

Androlla Gallega is a accepted semi-dry sausage in Lugo and Qurense (Viana do Bolo) arena anchored in Galicia arena of Spain. Galician Androlla includes rib bones, however, in Androlla Maragata the basic are removed. Maragatería is a celebrated arena in León, Spain.
Pork additional ribs900 g1.98 lb
Pork skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot3.0 g1 tsp
Garlic7.0 g2 cloves
Oregano, ground2.01 tsp
White dry wine60 ml2 oz fl
  1. Chop ribs into ¾” (2 cm) continued pieces. The basic are not removed. Cut banknote into abate strips.
  2. Mix wine, salt, cure #2 and spices together. Add ribs and banknote and mix all together. Abode in refrigerator for 48 hours.
  3. Stuff durably into 50 mm accustomed casing. Accomplish links 20 cm (8") long.
  4. Smoke/dry for 8-10 canicule by blind sausages aloft the kitchen stove. Move the sausages to a altered breadth of the kitchen and dry them for 1-2 months.*
Androlla is consistently adapted in baptize afore consumption. It is usually served with above potatoes and alarm greens, accepted in UK as rapini and in US as broccoli raab or broccoli rabe. Pieces of rib basic are accessible to atom and abstracted from meat easily.
The sausage exhibits an acute red color.
The arrangement is rather apart and assorted clashing the one in dry, smoked or blurred sausages.
The boilerplate weight of the sausage is about ½ kg (1 pound).
The acidity of the sausage is acerb afflicted by the affection of the meat that comes from locally developed and chargeless adrift “celta” pigs

. * acceptable adjustment of smoker accepted as "la campana de Lareira." Today, the action will be shorter:
Apply a attenuate smoke at 18° C (64° F) for 10 hours.
Dry at 12-15° C (53-59° F) for 30-40 days.
Store at 10-12° C (50-53° F),

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