My tapas de sobrasada, steak tartare style… This is what happens when a Belgian foodie decides to live in culinary Spain!
I’m a Belgian with a supernatural love for steak tartare…
And because I’m living in culinary Spain I’m always on the look out for some fusion cooking! So this time please welcome my tapas de sobrasada: prepared steak tartare style!
But have you heard of sobrasada before?
Sobrasada is actually a cured red pork sausage from the Spanish island of Mallorca, right in the Mediterranean Sea. It is a very soft and smooth sausage and its distinctive bright red color comes from the added ground paprika that is both sweet and spicy.
People spread this soft sausage on bread or add it to stews and tomato dishes.
It’s also delicious with fried eggs! You can find sobrasada sausage in pretty much every supermarket in Spain and in the Canary Islands.
Tapas de Sobrasada: Steak Tartare Style
So I’ve made the stews and used it as a spread. What else could I make with sobrasada then I wondered one fine day?
Why not try my hand at a little fusion cooking and try to make one of my all time favourite Belgian dishes with sobrasada: steak tartare!
Well the end result was absolutely amazing! The execution is very simple: just add your chopped onion, capers, gherkins and parsley to the soft sausage and season to taste. Pretty much how you make a steak tartare at home.
Then let the prepared sobrasada tartare chill in the fridge for a couple of minutes while you toast some bread and break and separate the quail eggs.
This is really a simple appetizer or starter dish to make.
The hubs is not a fan of sobrasada but he really liked this steak tartare version!
All I can say is, try it and buen provecho!
- 10,5 oz sobrasada sausage or spread (350 g)
- 4 tbsp onion chopped
- 3 tbsp capers in brine chopped
- 3 tbsp fresh parsley chopped
- 4 raw quail eggs
- 3 tbsp pickled gherkins chopped
- worcester sauce
- hot chili sauce
- Transfer the soft sobrasada to a medium mixing bowl. Mash it up a bit and let it rest at room temperature for 5 minutes.
- Then add the freshly chopped raw onion.
- Also add the freshly chopped capers and gherkins to the sobrasada.
- Sprinkle with the freshly chopped parsley.
- Stir the sobrasada well. Then sprinkle with some worcester sauce and hot sauce. Season with a tiny pinch of pepper and salt. Stir the sobrasada well again. Then check the seasoning and add extra worcester sauce, hot sauce, pepper or salt to taste if necessary. Place the sobrasada mixture in the fridge for 10 minutes. Then divide it over 4 plates. Make a little well in the middle of each sobrasada dollop using a teaspoon. Very carefully break the quail eggs, discard the whites and place a yolk on top of the sobrasada tartare. Serve with grilled toast.