If you ever get a chance I recommend you try some Spanish Sobrassada sausage, especially if made in Mallorca. Today I decided to have some for lunch. Definitely spicy but so good. I’ve hoarded my last delivery for months in the fridge since their last visit, only having a little each week, but I see I’m down to my last few slices. Our friends from Mallorca bring me some whenever they visit and I hope they come again soon.
Some of our local stores carry both sweet and spicy versions. It’s quite gamey. I like to cook it indirect charcoal to about 150 internal. The internals meld cutting down the gaminess and the charcoal adds an extra layer of flavor. Very good.
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