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Sobrasada is a traditional soft, chorizo style sausage from Mallorca made with ground pork, paprika, salt and other spices.
Because of their balmy semi-tropical climate, islanders in Mallorca and Menorca are unable to fully dry-cure their meat, as is done on mainland Spain. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is sobrasada, a unique cured sausage that has a soft-spreadable texture which is ideal for cooking or as a spread. In this recipe, I fry the sobrasada sausage before spreading it on toast and topping it off with a crispy fried duck egg for a quick and tasty brunch dish.
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