Chistorra

The Chistorra [ tʃis'tora ] (Spanish; txistorra in Basque ) is a type of sausage from Navarre. It is made with fresh ground pork or a mixture of pork and beef. Added to fat, garlic, salt, pepper and aromatic herbs such as parsley. The Chistorra is fried or cooked on the grill.

Attributes and special features

Chistorra is typical of the high fat content of about 70-80 %, depending on the category. The characteristic dark red color owes this sausage the addition of paprika. The Chistorra is significantly thinner than the chorizo ​​and should have a diameter of less than 25 mm. Normally it is about 40 cm long, but there are also chistorras offered with almost a meter in length.

Production and origin

The Chistorra is depended only shortly after the production of the above ingredients; already after 24 hours stored at 2 to 8 º C it is sufficiently matured. It is available in natural or artificial casings.

In the early days the Chistorra was probably made ​​from the otherwise usable leftover meat after slaughter ( slaughter ). Thus, the slaughter was in Guipúzcoa probably because of climatic or economic reasons, made ​​shortly before the onset of winter. In some places, such as in Lodosa in Navarra this sausage is also called birika, which means lung in Basque; it is therefore likely that pig lungs have also been used for the preparation of Chistorra.

Today, you can purchase the fresh Chistorra in Spanish butchers, but they are also often found in vacuum packaging 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 patatas y chistorra ( broken eggs with Chistorra and potatoes) consists fries next to the sausage from a fried egg and fried potatoes or fries. Also, this sausage is offered along with an omelette ( tortilla ( francesa ) con chistorra ).

Even if the sausage is fried as a whole, it will also cut into small pieces, as Pincho de chistorra offered and consumed along with wine ( txakolí ), Sidra or beer. It is prepared in the form of baguettes or bun, known as bocadillo de chistorra, or directly as a filling in baked croissant ( croissant preñado, " pregnant " croissant).

Customs

December 21 is celebrated as the Day of Saint Thomas in San Sebastián ( Día de Santo Tomás ). On this day all over the city stands will be set up with crafts and features of the region. This includes especially the typical dishes, like the Talo ( a corn dough), the Chistorra and Sidra.

• Sausage
• Spanish Cuisine
• Culture ( Navarra)