Chef Isabel
Androlla Gallega con Cachelos y Grelos
Androlla is Galician winter food from the eastern mountains: smoked pork rib and skin, cured with pimentón, boiled slowly until tender, then served with cachelos and greens.
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Sobrasada con Miel
Created by
Sobrasada con miel is Mallorcan: soft cured pork rich with pimentón, warmed just enough to loosen, then given a thread of honey on crisp bread.
Appetizers & Snacks
Spanish
Quick Meal
Dinner Party
Outdoor Dining
10 min
Active Time
6 min cook•16 min total
Yield6 servings
Sobrasada con miel is Mallorca's, and it works because the island's sobrassada is not a slicing sausage. It is soft, red with pimentón, rich with pork fat, and made to spread. Warm it gently, spoon honey over it, and put it on bread. That sweet, smoky, fatty bite is the whole point.
The method that decides it is heat. You don't fry sobrasada hard until the fat runs away and the pimentón turns bitter. You warm it just until it slumps and glistens, then add the honey at the end so it melts into the surface instead of scorching. Crisp bread matters too, because soft sausage on soft bread is just a tired mouthful.
If you can't find Sobrassada de Mallorca where you are, look for chorizo de untar, a Spanish spreadable chorizo. It will be firmer and usually sharper, so use a little more olive oil and a little less honey. Don't use a dry slicing chorizo and pretend it is the same thing. No hace falta haber pisado España, but the sausage has to be right. Siempre sale, si lo sigues.
Sobrasada belongs to the Balearic Islands, especially Mallorca, where pimentón gave preserved pork its red colour and warm, smoky depth. The sausage comes from the household pig larder, a way to keep pork through the year in a form soft enough to spread rather than slice. Honey with sobrasada is a Balearic pairing built on contrast: the cured, spiced fat of the sausage against local sweetness, often served simply on bread.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
Sobrassada de Mallorca
Quantity
250g
casing removed
rustic bread
Quantity
12 slices
cut about 1cm thick
extra virgin olive oil
Quantity
2 tablespoons
for brushing the bread
mild honey
Quantity
45g
plus a little more to finish if needed
flaky sea salt (optional)
Quantity
to taste
| Ingredient | Quantity |
|---|---|
| Sobrassada de Mallorcacasing removed | 250g |
| rustic breadcut about 1cm thick | 12 slices |
| extra virgin olive oilfor brushing the bread | 2 tablespoons |
| mild honeyplus a little more to finish if needed | 45g |
| flaky sea salt (optional) | to taste |
Equipment Needed
- •Small frying pan or cazuelita
- •Grill, toaster, or dry skillet
- •Small spoon for spreading
Instructions
- 1
Prepare the bread
Brush the bread lightly with olive oil on both sides. Toast it under a grill or in a dry pan until crisp at the edges and firm enough to carry the sobrasada without sagging. Keep it plain; the sausage and honey are doing the work.
- 2
Warm the sobrasada
Put the sobrasada in a small frying pan or cazuelita over low heat. Break it up gently with a spoon and warm it for 3 to 4 minutes, just until it loosens, shines, and spreads easily. Do not let it fry hard; burnt pimentón goes bitter, and then the dish is lost.
If your sobrasada is very firm, add 1 teaspoon of olive oil as it warms. That is help, not a new recipe. - 3
Add the honey
Take the pan off the heat and drizzle in the honey. Fold it through once or twice, leaving streaks rather than mixing it completely smooth. The honey should melt into the warm fat and sit glossy on the surface.
- 4
Spoon and serve
Spoon the warm sobrasada onto the crisp bread and finish with one more thin thread of honey if you like it sweeter. Taste before adding salt; sobrasada is already cured and often needs none. Serve at once, while the surface is glossy and the bread still cracks under your teeth.
Chef Tips
- •Buy Sobrassada de Mallorca if you can. It should be soft enough to press with a spoon, deep red from pimentón, and rich but not harsh.
- •If you only find chorizo de untar, use it. The bite will be sharper and less rounded than Mallorcan sobrasada, so keep the honey modest and warm it gently with a teaspoon of olive oil.
- •A mild orange blossom or rosemary honey is good here, but don't use a bitter, very dark honey unless you already know you like it. The honey should answer the pimentón, not bully it.
Advance Preparation
- •Slice the bread a few hours ahead and keep it covered at room temperature.
- •Toast the bread up to 30 minutes before serving, then warm the sobrasada at the last moment. Once mixed with honey, it is best eaten right away.
Frequently Asked Questions
Nutrition Information
1 serving (about 100g)
Calories
430 calories
Total Fat
28 g
Saturated Fat
9 g
Trans Fat
0 g
Unsaturated Fat
19 g
Cholesterol
35 mg
Sodium
860 mg
Total Carbohydrates
32 g
Dietary Fiber
1 g
Sugars
9 g
Protein
11 g
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