Menorcan-Style Paprika and Herb Pork Sausage

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Hailing from the Balearic island of Menorca, this fresh pork sausage borrows the rustic Italian salsiccia technique but dresses it up with smoky Spanish paprika, marjoram, and a hint of citrus. It is traditionally coiled into long links, lightly cured, and pan-seared or grilled until the juices run clear. Serve with crusty bread, roasted peppers, or a simple green salad for an authentic island meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 31 gFat
• 11 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 23 gProtein
• 640 mgSodium
• 380 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the sausage

• 1 lb (450 g) boneless pork shoulder, cut into 1-inch cubes and chilled 1 hour
• 4 oz (115 g) pork back fat, cut into cubes and chilled 1 hour
• 1 tbsp sweet Spanish paprika
• 1 tsp smoked Spanish paprika
• 1 1/2 tsp fine sea salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp dried marjoram
• 1/2 tsp dried oregano
• 3 garlic cloves, finely grated
• 2 tbsp dry white wine
• 1/2 tsp grated lemon zest
• 1/4 tsp cayenne pepper (optional)
• About 4 ft (1.2 m) natural hog casings, rinsed and soaked in cool water 30 minutes

For cooking

• 1 tbsp extra-virgin olive oil
• Lemon wedges, for serving
• Flaky sea salt, to finish

Directions

1. Place a meat grinder attachment, bowl, and blades in the freezer for 30 minutes to keep the fat from smearing. Working quickly, grind the chilled pork and fat together through the coarse die into a chilled bowl.
2. Add the sweet paprika, smoked paprika, salt, black pepper, marjoram, oregano, garlic, wine, lemon zest, and cayenne if using. Mix with a chilled spoon or your hands for 2 to 3 minutes, until the mixture feels tacky and the spices are evenly distributed.
3. Cover and refrigerate the forcemeat for at least 2 hours, or preferably overnight, so the flavors meld and the mixture firms up for easier stuffing.
4. Thread a casing onto the sausage stuffer tube, leaving 2 inches hanging off the end. Tie a tight knot at the end, then load the chilled meat into the hopper and crank slowly, guiding the casing off the tube with your other hand while keeping gentle tension so it fills evenly without bursting.
5. Once all the meat is used, tie off the open end and twist the long rope into 4 to 6 equal links, pinching and twisting in opposite directions every 4 to 5 inches. Arrange on a parchment-lined tray, uncovered, and refrigerate at least 4 hours or overnight to dry the casings slightly.
6. Heat the olive oil in a cast-iron skillet over medium-low heat. Add the sausages and cook, turning frequently, for 12 to 15 minutes total, until the casings are blistered and golden and an instant-read thermometer inserted into the center reads 160°F (71°C).
7. Rest the sausages 3 minutes, then serve with lemon wedges for squeezing over and a sprinkle of flaky sea salt alongside crusty bread or a peppery arugula salad.

Cook’s Notes

• Keep the meat, fat, grinder, and bowl as cold as possible throughout the process; warm fat will smear instead of cutting cleanly and produce a dense, greasy sausage.
• Always fry a small test patty of the seasoned meat before stuffing to dial in salt, pepper, and spice levels.
• For a deeper Menorcan flavor, let the stuffed links hang uncovered on a wooden rod in the refrigerator overnight so the paprika flavor concentrates and the casings tighten.
• Leftover raw links freeze beautifully for up to 3 months; thaw overnight in the refrigerator before cooking.
• If you do not have a sausage stuffer, you can shape the seasoned meat into small patties and pan-fry them directly without casings for an equally tasty rustic version.

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