How to make Spanish Sobrasada

[@SmokyRibsBBQ]

Interesting sausage. Something I've never seen before. Thanks for sharing!

[@FarmerJimbob]

I've said it before and I'll say it again... This is the highlight of KZbin right now for me. You must have been a salesperson in your past / present because your presentation skills are on point. So much information being delivered while still being entertaining. I'm going to have to take out a loan from the bank to get all the supplies I need to jump on the sausage maker train (lol). Thanks for making this hobby approachable and sharing your passion. I've been forwarding this channel to all my friends. Keep up the great work!

[@2guysandacooler]

LOL. Thank you.

[@matthewg4956]

Very kool knot. I actually went back and watched a second time to pickup on everything. Loved the Spanish background music. My next salami was definitely going to be Soppressata. Decisions Decisions

[@matthewg4956]

I asked my son if I should make this for him. It was a definite YES!

[@asaldanapr]

I could not believe that I have finally found a sobrasada recipe. Every place I’ve looked I get recipes of what to use it for but not this and I’ve looked for so long!! THANK YOU!!!

[@gelabertcatalina]

formula DOP sobrasada Mallorca: carnes magras 30-60 %, Tocino 40-70%, Pimentón 4-7 % ,nunca ahumado, Sal 1,8-2,8 %, aromas naturales pimienta, romero, tomillo , orégano mínimas cantidades . Nunca lleva ajo formula familiar: relación carne/tocino= 5/2, carnes sin restos de sangre. Por Kg de masa : 55g pimentón dulce, 5 g pimentón picante, 1-2 g pimienta negra molida y 21 g sal.

[@gelabertcatalina]

añade sal de cura tipo 2 para seguridad

[@raucoussauce1528]

Sir you have such a pleasant voice to listen to and such well produced videos please invest in a good microphone, it would up the quality of these videos ten fold

[@vaazig]

Traditional tip. Eat it on canapés with a quail egg on top. Or for lazy people with a high quality fried regular egg on baguette. Thank me later. 😋

[@goofyahhunai]

Hi from Spain!, you´ve nailed the look and the texture.

[@2guysandacooler]

Excellent. Tastes amazing as well!!

[@101mercenary]

you guys do wonderful work. Please keep up the videos because they are always inspiring to start new charcuterie meats!

[@Madskills-hw2ox]

Nicely done.... “again” 👍🏻👍🏻 Great show my friend

[@Madskills-hw2ox]

Unless you’ve already done a video on this; Could you make liver wurst some time in the future. I love that stuff and trust you’ll do a great job as always. Thanks Edit PS Everyone loved the SPAM Great recipe

[@2guysandacooler]

Excellent!!! I actually have a liver wurst on line. Here's the recipe: twoguysandacooler.com/leberwurst/

[@Madskills-hw2ox]

2 Guys & A Cooler Thank you

[@sethwright4709]

Thanks for that, enjoyed the vid. I'll be trying this next batch I make.

[@kathys.3420]

If he knew how much I admire him

[@michaelgerhold7649]

This sounds great can't wait to try. Thanks

[@SorenAraujo]

Love this channel! I'm gonna start this adventure soon. Here's a little suggestion - look into portuguese Farinheira, or Alheira. Very unique Sausages, I'm not sure there's anything like them anywhere else in the world. Cheers, been binging on your videos.

[@toddstropicals]

Can't wait for the recipe on this, I will definitely make it!

[@2guysandacooler]

Hey Todd. Just got it online: twoguysandacooler.com/spanish-sobrasada/ Let me know what you think

[@KowboyUSA]

Appears similar texture-wise to some chorizos of Spain I've had. Guessing from the name it's a _leftovers_ oriented sausage; maybe a leftover cuts version of chorizo. Going on my charcuterie to-do list!

[@Maplecook]

Whoa!! This is amazing!!

[@trainer233]

The Spanish "embutidos" are great. Actually in Spain we don't call it black pig, here is called "cerdo ibérico/ iberian pig". And the real high quality are fed with acorns. You should try 4 making oder iberian "embutidos" like "chorizo", "rice morcilla", "salchichón"

[@vaazig]

Thanks for this. I just have to build a fridge now...

[@raymondjayjohnson693]

Ah yes, the child labor in the background. "Ok. Daaad I'm taking out the garbage!" -- Proud father of two daughters

[@panlasangpinoynimamang]

Hello. If I'm going to do it in the Philippines, the usual temperature of a room is 26-33°C. So it is possible. About the drying stage.. Is it not suitable for a regular fridge that is used for daily storing of our daily food? Or should I invest in a separate fridge for this?

[@jamesellsworth9673]

A spreadable salami makes a useful change from trying to evenly and thinly slice hard salami.

[@UtahSustainGardening]

These look great! But I have been wondering, what are the best projects for a rank beginner? All I have for equipment is a cutting boards and knives and I am not to keen about buying or building a lot before I have at least a few projects under my belt.

[@bigmanbbqnj]

This looks very close to Nduja. I have had it in Spain and it is one of my faves. What is the target weight loss percentage on this one? Thanks for al the great videos, new subscriber here!

[@2guysandacooler]

Hey Ray. Thanks for the sub. This sausage is unique because of the high fat content (just like nduja), so if you target a 25%-30% weight loss you are good to go. In Spain though it's more about aging rather than target weight loss so they would age for a minimum of 4 weeks (for the smaller diameter) to 6+ months (for the larger diameters)

[@TangoBinAlsheed]

You're awesome dude

[@rpjuntunen]

I really like all of your videos. I've been getting my equipment together, and planning to jump in soon to try my own sausages. One thing that seems to be tough to find is a reliable source for fatback. I like that you highlight the inclusion of leaf in this recipe and how that is different. Can you comment on the use of belly vs. back for most salami? Back seems to be a easier way to get all fat, and belly can vary a lot depending on the cut. Other than that, do you recommend using belly fat to replace fatback in your recipes?

[@2guysandacooler]

Great question. Belly fat is much softer and tends to smear easier. It doesn't matter much in fresh sausage like Italian or breakfast sausage but when making a dried sausage like salami you really want to try and get some back fat. Often an entire pork shoulder (fat cap on) is perfect for getting that 70/30 ratio that we look for in charcuterie. Finding a local butcher or getting in touch with small farms might be one way to find a good source of back fat. It freezes well so you can buy a bunch and toss it in your freezer. Brisket fat is a good beef fat to use. With that being said It's not pork fat so it'll have a different flavor and texture... Hope that helps

[@franciscorojas68]

Great recipe! That was my favorite spread in my younger days. Q: doesn't need any salt?

[@2guysandacooler]

This was so good!!! There is salt in it, roughly 2.75%

[@franciscorojas68]

@@2guysandacooler thanks a lot

[@daniel-qe8lx]

spektakularr :) pozdrawiam z Polski :) grettings from Poland :)

[@charlesa3374]

Looks very similar to n'duja! Any recipe suggestions?

[@2guysandacooler]

It's the Spanish Version of Nduja

[@gelabertcatalina]

para nada es una versión de la nduja. Solo se parece por fuera. @gelabertcatalina hace 10 meses formula DOP sobrasada Mallorca: carnes magras 30-60 %, Tocino 40-70%, Pimentón 4-7 % ,nunca ahumado, Sal 1,8-2,8 %, aromas naturales pimienta, romero, tomillo , orégano mínimas cantidades . Nunca lleva ajo formula familiar: relación carne/tocino= 5/2, carnes sin restos de sangre. Por Kg de masa : 55g pimentón dulce, 5 g pimentón picante, 1-2 g pimienta negra molida y 21 g sal. Responder @gelabertcatalina hace 10 meses añade sal de cura tipo 2 para seguridad

[@McGieHomesteadAdventures]

I really like fat...... this is definitely for me! Thank you so much!

[@2guysandacooler]

LOL. You'll love this one then.

[@McGieHomesteadAdventures]

@@2guysandacooler Thanks brother! I finally got a scrapple video up..... I had mentioned scrapple to you in your hog head cheese video...... it’s blowing up and I don’t know why.

[@2guysandacooler]

@@McGieHomesteadAdventures I saw that!! 40K+ views. Congratulations.

[@McGieHomesteadAdventures]

@@2guysandacooler By the way, I can’t wait to use that knot on a video 😂 I’ll give credit where credit is due 😉 🤜🤛

[@johnathancorgan3994]

Looks like you enjoyed this one a bit more than the Carolina Reapers one 😆

[@stevehammond5962]

I so love your videos, Eric, but "leaf fat" from around the kidneys-used to make suet (from cattle)-is actually harder at room temperature than fat from other areas of the animal and it even appears harder in your videos than the back fat. I am sure there are other reasons such as flavor not to use leaf fat in most sausage recipes, but hardness is not likely to be the reason. I hesitated to post this, but you seem to be someone who is pretty receptive to new information. BTW, after watching your videos I am actively looking for a cheap fridge to make a drying chamber out of!

[@2guysandacooler]

Hey Steve. Thanks for the comment. The leaf fat I am referring to in this video is from the pork. This is what lard is made from. Before it's ground it's quite firm but the second you grind it it becomes very soft and softens quite nicely at room temperature which is what you want for this salami. It's one of the reasons that it's so spreadable.. Beef Suet wouldn't work for this project. As you stated it would firm up too much. Congrats on taking the leap forward. Dry curing and fermenting meats is an incredible craft/hobby. I'm always here if you run into any issues😉

[@drtns]

Question for you, "Lean Pork" right off the bat that screams to me pork loin... is that a good cut to use for your lean pork? are there others that may be a better choice or a cheaper "butchers cut" that I may not know about that would be a better choice for my lean pork? Thanks!

[@2guysandacooler]

Hey Chris. Pork loin works for this recipe. Especially if you can find it on sale. Other "lean" cuts are the ham (meat from the hind leg) and the picnic (meat from the front leg). Technically you can use any cut you want for this recipe just as long as your total fat content is 50% (with 25% coming from leaf fat).

[@jamesellsworth9673]

@@2guysandacooler NOW you hit the difficulty: where to find pork leaf lard that has not been rendered.

[@matthewg4956]

@@jamesellsworth9673 I go to my local supermarket and talk to the butcher. If you ask they will save the trimmings for $1 pound.

[@tasosgeorgeadis8923]

where would you get the back fat and leaf fat?

[@2guysandacooler]

Generally from a butcher.

[@MrIceman1953]

Is there any substitute for pork leaf fat? Is lard usable?

[@2guysandacooler]

If you can't find leaf fat, belly fat makes a ok substitution. Use this recipe: 50% pork belly, 25% back fat, 25% lean pork.

[@dimash244]

do you have fan inside that fridge to circulate air?

[@2guysandacooler]

The only fan that's in the fridge is the one it came with. So when the compressor kicks on and the fridge begins to cool the fan kicks on.

[@dimash244]

@@2guysandacooler thanks :) turned mine off too

[@leili4316]

Can I repost the video of your channel to my social account in China?Thank you very much!

[@2guysandacooler]

sure.... Send me a link😁

[@leili4316]

@2 Guys & A Cooler Thank you very much!I put the video of your channel on my channel of TikTok in china.

[@jacklawson1367]

Excuse me, may I ask why you didn’t mix the meat by hand ?

[@2guysandacooler]

No reason. 😁.

[@danielsur2628]

La sobrasada es de las islas baleares , donde se habla el catalán mas musical , los giris no entienden las peculiaridades mediterraneas , son barbaros!

[@beetcomg]

bondage sobrasada,

[@sahazelmer3050]

Ну так собі!!!

[@DavidSantos-uk7lb]

que mierda es esto de sobrasada española???? la sobrasada es mallorquina, y no has dado ni una

[@gelabertcatalina]

sobrasada se hace en muchas partes de España y cada uno a su estilo, pero solo la de Mallorca tiene DOP y formula cerrada

[@DavidSantos-uk7lb]

@@gelabertcatalina la sobrasada del mercadona q te venden como paté no es sobrasada...