Preparation

1. Heat the butter in a pan and gradually add the flour, stirring constantly.
2. Add the sobrasada and slowly pour in the milk. Season with salt and pepper.
3. Let the mixture thicken.
4. Refrigerate the dough for 8 hours.
5. Shape the croquettes by hand, with a spoon or a piping bag.
6. Coat the croquettes in beaten egg and breadcrumbs.
7. Fry them and place on absorbent paper to remove excess oil.
8. Savour them slowly.

Sobrasada

Intense colour, joy, and bursts of positive energy

The emblematic cured sausage of the Balearic Islands, especially Mallorca.

It’s made from pork, black pepper, paprika, and salt, stuffed into natural casing and slowly cured to develop its unique flavour.

It seems that its origin dates back to the 16th century. The recipe was first developed in eastern Spain as a way to preserve food and later spread to the Balearic Islands.

There are many varieties of sobrasada depending on size and preparation:

• Talec: eaten cooked or raw
• Bisbe: each piece weighs several kilos
• Bufeta: cooked or raw, also large in size
• Cular: large and curved, eaten raw
• Rizada: medium or large size
• Tarrina: cured and wrapped in casing
• Pasta: eaten raw, spread on slices of bread

Sobrasada is rich in vitamins B1 and B3 and oleic acid.

It helps fight stress, mild mood swings, and very slight depression (consult a doctor). It also benefits circulation and aids wound healing.

Sobrasada croquettes — tasty and stimulating.