Spicy Spanish Sausage

Preparation info

  • Makes eight

    4 inch

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Wonderful on the grill and essential for paella.


  • 2 pounds ground pork, the weight in fat
  • ¼ cup sherry vinegar
  • tablespoons minced garlic
  • 2 tablespoons paprika
  • tablespoons dried oregano
  • 1 tablespoon ground cumin
  • ½ to ¾ teaspoon cayenne pepper
  • teaspoons (or to taste) salt
  • 1 teaspoon (or to taste) freshly ground pepper
  • 2 feet hog casing (optional)
  • Olive oil for cooking sausages


    Combine all the ingredients except the casing and olive oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.

    Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Or simply shape into 4-inch patties or little meatballs.

    Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For patties, brush with a little oil and grill about 3 minutes each side or sauté in a little oil over high heat. Or bake the sausages or patties on a baking sheet in a 350°F oven until cooked through, 15 to 20 minutes.