Carne Fiambre

Name: Carne Fiambre (Cold Beefy Ham and Prawn Sausage)
Yield: Serves 6 to 8
Cuisine: Dominican Republic
Ingredients: 3 oz. tiny frozen peas, defrosted; 1 onion, sliced; 1 egg, well beaten, for coating; Bay leaf; Saltine crackers; 2 eggs; Salt, freshly ground pepper; ½ lb. large raw prawns, shelled, deveined and coarsely chopped; 4 oz. lean, boneless ham, coarsely chopped; 1 clove garlic, coarsely chopped; 1 medium onion, coarsely chopped; 1 lb. lean minced beef; 1 fresh hot red or green pepper, seeded and chopped

Cold Beefy Ham and Prawn Sausage

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

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

Americas
Dominican Republic
Lunch
Main course
Caribbean
Gluten-free

Method

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