|Sabadiego Sausage Patties|
Ready for Frying
Photo by: Lord-Williams
Ast. Leon. sabadeño (fr. sabadero [Saturday]), Bable sabadiegus, Alavés sabaderos, Estr. bofeña, chorizos de bofe, León chorizos de sabadiego, Palenca & Valadolid sabadeños, Sant sabiegus, Eng. Saturday pork sausage, made from the lungs, tripe and/or low grade chopped pork. It is a highly regarded product of the Maragato region in León.
“Sabadiego,” as the name suggests, is a “Saturday sausage.” As per the Spanish Royal Academy’s Dictionary of the Spanish Language, it is derived from “sabadigo” in Austuras or “sabadelo” in Leon. It was a sausage produced by lower classes during Lent as meat was not eaten on Friday and it seemed superfluous to eat meat in excess the following day, such as a pork roast for example.
For this reason, many people ate “sabadiego” which is made with intestines, onion and blood, as the reintroduction of meat after observing a meat free day, giving it the flavor of pottage. It was considered a sausage of poor quality.
In 1988, a group of friends founded the gastronomical order called “Knights of the Order of Sabadiego” for the purpose of recuperating this sausage, which had been forgotten over the ages. Founders included the family of the company “Embutidos El Hórreo,” which reinvented the sausage. Later, it was put on the market by other businesses.
The classic ingredients were substituted with high quality meats. The result of the product today is first class and slightly smoked as other Austurian sausages.
It is used as an ingredient of the “fabada austuriana,” broad beans, chickpeas or lentils in stews, pottages and boiled foods. A quick way of preparing today it is to slice it and fry it with eggs and potatoes or cornbread.
It can also be barbequed, roasted or cooked in cider, the latter being an Austurian recipe, especially in around Noreña It can be included in dishes like potatoes cooked with “sabadiego” (Riojana style). Today it is made with current recipes such as “sabadiego” pie promoted by the Casa Contado or more recently the “sabadiego” bombones elaborated by El Corral del Indianu Co.
[Ares. “Comidas.” 1994: 104:112; Dialecto. 1947:317; ES: “El Horico.” Jan 9, 18: Jan 9, 18; Nueva Enci. 1955:V:S:3; and Villar. 1994:182]
AN INTERPRETATION OF SABADIEGO
|A Real Saturday Treat|
Photo by: Lord-Williams
½ onion finely chopped
olive oil for frying
2 chorizo sausages
1 blood sausage
Gently fry onion until translucent. Remove from heat and mix with the meat from chorizo and the blood sausage. If casings are not available, make patties and fry in olive oil.