Carne Fiambre

Cold Beefy Ham and Prawn Sausage

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is a traditional dish for a día del campo (picnic) or for an outdoor Sunday buffet luncheon. It is served with pickled cucumbers and pimento-stuffed olives, and lettuce and tomatoes with an oil and vinegar dressing.


  • 1 lb. lean minced beef
  • 4 oz. lean, boneless ham, coarsely chopped
  • ½


Put the minced beef, ham, prawns, onion, garlic and hot pepper through the finest blade of a mincer. Or, chop everything as fine as possible and combine. Season to taste with salt and pepper. Add the 2 eggs, one at a time, mixing thoroughly. Coarsely crumble enough saltine crackers to make about 1½ cups, then crush with a rolling pin. Beat the crackers, half a cup at a time, into the meat mixtu