I love sobrassada. The first thing I ate on my very first visit to Barcelona was a toasted sobrassada sandwich and I fell in love with the spicy paste. This Mallorcan treat is a cured raw pork sausage that is soft and spreadable and flavoured with plenty of paprika. In Barcelona, you can find it plain, baked into pastries, cooked into dishes, and of course, as a sandwich filling; I’m sure I’ve left out lots of other things to do with this wonderful spread. Luckily, it is available here in London but you have to search for it. I buy mine at R Garcia and Sons on Portobello Road; actually, I purchase most of my Spanish goods there.
It’s sold in two forms in the shops. The first is stuffed into an intestine skin, looking like a giant red sausage (pictured below). You’d usually buy thick slices of it, throw away the outside skin and eat the insides. The second form is just the cured pork meat in a small plastic tub. There’s nothing wrong with this – I’ve had excellent versions. The main thing you want to look out for is that it’s sobrassada de Mallorca.
The next step on the sobrassada sandwich scale was an introduction to a hot sobrassada and cheese sandwich a couple years ago. I was introduced to Forn Mistral by another friend now living in Barcelona, a great bakery/cafe near the Universitat metro stop. It’s a great place to stop in for a treat and what I chose that day was a this thin little flute filled with sobrassada and cheese. Absolutely delicious.
This past trip, at a tapas bar with Blai and his brother, we shared a toasted sandwich with sobrassada, cheese and honey. Honey! Oh, its sweetness goes beautifully with the salty, spicy fattiness of the sobrassada. Inspired by this, last weekend, I turned a can of refrigerated crescent rolls (don’t judge – it was on sale and I was curious and I was working all weekend!) into delicious sobrassada, cheese and honey crescents which we wolfed down in about 10 minutes flat. Of course, the filling ingredients would go together wonderfully in a toasted sandwich too.
Sobrassada, Cheese and Honey Crescents
For the pastry, I used one can of refrigerated crescent rolls but a sheet of puff pastry somehow cut into 6 triangles would work too. Along the short end of the triangle, lay out about 2 tsps of sobrassada, a bit of cheese (I used manchego) and a good drizzle of honey. Roll them up, pop them into a preheated oven (follow the instructions on your packet) and there you have it – hot yumminess. Eat.