Chistorra is a famous sausage that hails from the Basque region in Spain. It is flavorful, compact, and simply delicious. The sausage is quite red thanks to the copious amounts of paprika used in its production, but is quite a bit smaller than its chorizo cousin. It is a semi-cured sausage meaning that while the sausage has undergone a shorter curing process, it is not ready to eat and must be cooked before consuming.
The chistorra from Arbizu shows the world what a good chistorra should be. Firstly, expert butchers select the very best pork belly. It is then minced with a lot of paprika, salt, and a little water. The resulting sausage mass is then kneaded until well-combined and then piped into casings, either lamb tripe or collagen. They are then dried for four to five days before being prepped for shipping.
These delicious sausages are used quite often in the creation of chistorra con patatas. All one needs is chistorra, potatoes, eggs, and olive oil. A simple, delicious, hearty meal.
Store in the refrigerator.