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    Spanish
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    Fried Duck Egg with Sobrasada Sausage

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    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins

    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.

    Total Time 10 mins
    Serves 2 people
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    Chef's Profile

    Javier De La Hormaza

    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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