Chistorra
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The Chistorra [ tʃis'tora ] ( Spanish ; Txistorra in Basque ) is a type of sausage from Navarre . It is made from fresh minced pork or a mixture of minced pork and beef . Added are fat , garlic , salt , paprika and aromatic herbs like parsley . The Chistorra is fried or cooked on the grill .
Properties and special features
Typical for the Chistorra is the high fat content of approx. 70 - 80 % , depending on the category. This sausage owes its characteristic dark red color to the addition of paprika. The Chistorra is significantly thinner than the Chorizo and should have a diameter of less than 25 mm. Usually it is about 40 cm long, but there are also Chistorras with a length of almost one meter.
Manufacture and origin
The Chistorra is only hung up briefly after it has been made from the above ingredients ; It is sufficiently ripened after just 24 hours of storage between 2 and 8 ° C. It is offered in natural or artificial casings .
In the beginning, the Chistorra was probably made from the meat leftovers that were not otherwise usable after slaughter ( slaughter festival ). In Guipúzcoa, probably for climatic or economic reasons, the slaughter was carried out shortly before the onset of winter . In some places, such as B. in Lodosa in Navarre this sausage is also called birika , which means lung in Basque ; it is therefore likely that pig lungs were used to make the Chistorra .
Today you can buy the Chistorra fresh in Spanish butcher shops, but you can also often find it in vacuum packs in Spanish supermarket chains .
preparation
The Chistorra is usually fried or grilled. In this form they are often found as part of other dishes . The popular Spanish Huevos rotos con chistorra y patatas (broken eggs with chistorra and potatoes ) consists of a fried egg and fried potatoes or French fries in addition to the sausage . This sausage is also served with an omelette ( tortilla (francesa) con chistorra ).
Even if the sausage is fried whole, cut into small pieces, it is also offered as a pincho de chistorra and consumed with wine ( txakoli ), cider or beer . It is also prepared in the form of a filled baguette or roll , the so-called bocadillo de chistorra , or baked directly into a croissant as a filling ( croissant preñado , "pregnant" croissant).
Customs
The 21 December is as a day of St. Thomas in San Sebastián celebrated ( Día de Santo Tomás ). On this day, stalls with handicrafts and specialties of the region are set up all over the city . This includes especially the typical dishes, like the Talo (a corn tortillas), which Chistorra and Sidra .