This Salchichón de Málaga tartar is a super easy to prepare dish and combining any of the more Malaga ingredients that exist in our gastronomy which is much more than cheer and fried fish (here making clear that the baton and the fried fish are sacred for my).
Pachu barrier, belonging to the Gastroarte group from Malaga chef devised this recipe several years ago and since I learned it in a gastronomic Congress I have not stopped making it.
The main ingredient is the sausage, Malaga. This type of sausage is characterized by very little cure. In addition, it is very seasoned with various spices that give it a very distinctive flavor. In my house I love them all, and I recognize that although to I do not like such which I love to cook with it. This recipe, croquettes and many others, because it integrates very well with other ingredients.
The second ingredient that differentiates this recipe, is the honey from sugar cane. It is made in a single factory in the village Frigiliana Malaga axarquía, a beautiful village that soon I'll talk about. It is a unique honey from sugar cane produced in Andalusia. It is delicious with cheese, eggplant, fruit... but on this occasion we will mix with a mayonnaise that has a taste very, very original.
The other ingredient 100% Malaga is the moscatel raisinmark of identity of wines from Málaga and bringing in this recipe a crunch point.
I assure you that you are going to suck the toes with this tartar. Recently I prepared it for some friends from Barcelona and they could not imagine that such different ingredients combine as well. Don't you think so? Come to try and you will see
- 2 sausage of Malaga €4.60
- 40 Gr. of raisins from Malaga seedless €0,20
- a bunch of chives € 0.50
- half a teaspoon of tabasco €0.10
- 1 tablespoon Dijon mustard €0.15
- 4 tablespoons molasses €0.60
- 1 egg €0,13
- 1 egg yolk €0.08
- half a teaspoon of lemon juice €0.07
- 200-400 ml sunflower oil €0.40
Total €6.83 that among the generous 8 you servings that you will have with these quantities, are €0.85 per serving. A luxury dish at a fantastic price.
Directions
1 prepare the sauce beginning by making a homemade mayonnaise with egg, yolk and sunflower oil. Once we have a textured hard left to beat.
2. with the help of a spoon mix the mustard and honey with the mayonnaise. Add a few drops of lemon and tabasco. Lemon to taste if necessary and add salt to taste. You don't need black pepper because Malaga Peperoni has already been much. Reserve in the fridge.
3. finely chop the chives and reserving some rods without itching to decorate.
4 finely chop knife the two sausages. It is convenient to choose them very soft so it costs us less work chop them by hand. The smaller we slice it better. We want to make the appearance of a steak tartare.
5. Once we have the ready sausage, mix with raisins, sauce and chopped chives. You should go and chive sauce adding gradually to achieve the perfect mix without sauce spend but we did not miss.
6 serve decorated with a little sauce over and a few sticks of chives.
- If you want an express version it uses a mayonnaise of pot. The flavor will not be the same but you will get out of the predicament.
- Well if you don't have sausage, Malaga, use less seasoning you find, and you will serve
- Add some pistachios chopped for extra texture
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 8
Loleta were you hoping to have this recipe I tried this summer !!!!!!!! Antonio Martin in Malaga thanks for your blog're an artist
Bebe Hello, thank you. Hope everything goes well. The truth is that the recipe is very good, but the credit is almost all Pachu. A hug and thank you very much for being here with me :)
I have a question and raisins when added? I bought sausage and want to try it today. Thank you very much and congratulations on the blog and everything you do
Roco Hi, thanks for your comment. Raisins are added to the sausage with the sauce and chives. Thanks for telling oblivion! Thank you very much for writing but above all, money boxes thank you for being here with me. A kiss :)
Thank you
Pachu barrier has been awarded the creation of the tartar of sausage, Malaga, and that is not true.
Several years before submitting it, I ate it in the Casa Roja del Chef Samuel Perea, I told Pachu and the truth is that I did not believe. and it was up to angry. I then told her that Samuel would accompany me to his house and there to endorse you to what I said.
Even tells me Mr. García Agua, which manufactures the best Salchichón in Malaga, that years ago a friend Cook yours was the inventor of the rich tartar.
Hi Juanjo, feet mucgas thank you poor the clarification. It was my understanding that the recipe was Pachu because thus you told me in your kitchen restaurants, but thank you poor the clarification. UM hug and thank you poor poor here common ester
I want to make this recipe but I have the following doubts: would?
What would be the weight of every salami?
Hi Alfonso, the sausage of Malaga is sold by parts and all come to have the same weight, some 250 g each one. A greeting and thanks for be by here with me :)
Hello Loleta.
A part can be frozen to have it done when you want to?
Thank you.
Hi Francisco Javier, because the truth is that my I never left so I have not tested. And principle I would freeze the ingredients separately, but if you try and tell me the result. Thank you for writing
Good night.
I have tried freezing a part (already done) and to defrost it, it is just as good.
Thank you very much for the recipe.
Ayyy well. I'm glad a lot. A hug and thank you :)
Hello Loleta,
The raisins are the typical sultanas that sold in any site or it is fresh fruit?
The recipe has a pinton!
Yesss. A hug and thanks for writing
Hello, I've seen that you've frozen it. I'm interested because they come in Christmas 28 to eat and wanted to freeze in individual portions. . You congelaste it already mixed sauce? Thank you
Hello Carmen, I froze it without sauce with everything but not with the sauce. In any case I would freeze it without sauce and in a tupper and that day you thaw it, add the sauce and those who you typing system. But I don't think there is any problem because llmcongeles sauce although I have not tried it. A kiss and let me know. A big kiss and Merry Christmas!
Hi I would like to ask if the racions are the tiny they are in front of the tartar or
It is the tartar itself, per person.
It seems to me that it would be good to prepare a dish 1st as well.
Hello Anna Maria, ration that comes out is the tartar itself. A timbale, but if you use small drums can serve it as first. I do so because otherwise the end end up fighting over a little more... Hahahaha. To serve him individually each one eats your dish and everything is family peace :) A big kiss
You can prepare in advance? I have many preparations for new year's Eve and I want to make things ready before.
I would prepare everything separately. Sausage which is the most entertaining, you can leave cut, just that the raisins, and frozen, so will not lose moisture from fresh meat sausage from Malaga. That day you take out of the freezer and when it is defrosted unes nothing the rest of ingredients that you won't to do so. It seems that everything is freshly made. Let me know, but surely that they make you the wave at home. A kiss and Merry Christmas!
hello
where can I buy sausage?
Because it depends on where you live. In Madrid Alcampo has it. Happy beautiful day
Can you freeze the sausage tartare? Thank you
Hello Pilar, it is not ideal but it can be done in a tupper or container that closes tightly so that moisture does not enter. A hug and happy day
Hello Lola. They have brought me this bridge sausage and raisins from Malaga! How do I keep it until Christmas Eve? I hang it, I frigo...
Hello Noelia. In the fridge without problem, but you will have to look at the expiration date because when carrying the fresh meat it does not hold as much as the cured sausage.- A hug
Hello Loleta! Thanks for the recipe! I'm going to prepare it for this Christmas Eve since they have given me 2 sausages from Malaga and that luxury must be celebrated! Thank you very much and I will tell you the success of your recipe!
Hello Dora, I hope it was a success. A hug and thanks for writing