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10 mins
2 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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45 mins 4 people
30 mins 8 people
15 mins 4 people
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
18 April 2021
20 March 2021
13 March 2021
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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.