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Wednesday, December 12, 2012


A Charcutería at EL Mercado de las Maravillas
Photo by: Lord-Williams
delicatessen;  shop selling cold cuts and preserved meats which are dried, marinated or other.  Meat such as that used for stuffing sausages is sold there. In Al-Andalus pork was excluded although Christians specialized in pork products. Muslim stores do include other types of meat sausages and minced meats made into paddies with eggs or to marinate.

It is impossible to imagine a Roman market without a profusion of cold cuts, sausages, chorizos and blood sausages typical of northern counties, and so popular amount the population. This tradition was brought to Spain and is here to stay!  [Benavides-Barajas. Nueva-Clásica. 1995:239]

Stuffed Lamb Stomach Sewn up Tight
Photo by: Lord-Williams


2 hard boiled eggs
3 leeks
1 k ground pork or veal
1 tsp white pepper
2 tsp cumin
salt to taste
1 tbsp chopped rue
1 tbsp virgin olive oil
½ c nuts such as pine nuts, walnuts, almonds etc
1 sheep’s stomach
1 liter white wine


8 onions

¼-½ c olive oil
4 c broth from boiling stuffed lamb stomach
2 tbsp flour 


Cover eggs with water and bring to a boil, lower heat and boil gently. After 2 minutes add leeks. Continue cooking for 10 minutes. Remove eggs and put them in cold water. Strain leeks reserving the broth.
A Slice of Roman Sausage with Onion Sauce
Photo by: Lord-Williams 
Mix the meat with the spices, salt and a little olive oil, the nuts. Grind all in a mortar into pieces that are not too small. Add the eggs cut into pieces and the leeks chopped with 1 tbsp broth.

Knead all. Fill the stomach with this and sew up the stomach. Put this into a pot with a white wine.  Add enough water to cover the stomach. Bring to a boil. Reduce heat and gently boil for 2 hours.

For the sauce:
Peel and chop onions. Heat olive oil in a pan and fry onions until caramelized.

In another pan heat broth. Add flour very slowly, stirring constantly until thickened. Add onions and serve with the stuffed lamb stomach 

Serve with grilled vegetables and gourds .

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