Iberico bratwurst chorizo

Braadworstjes met een typisch eigen smaak, daar kun je toch alleen maar van genieten? Ik houd van de nootachtige smaak van Iberico. Het is zo eigen! Dat proef je dus ook heel goed terug in de braadworstjes. Bovendien is de structuur lekker juicy. Wat wil je ook met die vette varkentjes ;-) Heerlijk.

Bert-Jan Lantinga

What is Iberico bratwurst?

Iberico bratwurst is also called Criollo. Deliciously juicy bratwursts with a crispy crust and a characteristic nutty flavor.

The Spanish Ibérico pig is perhaps one of the highest quality free-range breeds in the world, partly because of the kilos of acorns that the animals get rid of in the autumn. Ibérico pigs are small in size, but can weigh as much as 170 kilos. This means that the animals are high in fat, mainly intramuscularly (between the muscles), which means that the meat remains wonderfully moist and tasty. After all, fat is the flavor carrier of meat! This Iberico sausage is truly a unique sausage that you have probably not tasted very often!

How to Cook a Sausage?

A sausage is easy to prepare by turning it frequently in a frying pan. Parboiling in water can prevent the casing from bursting, but this method is somewhat old-fashioned. Always turn the sausage with tongs rather than piercing it with a fork, as this causes the meat to lose its juices—such a waste! Sausages also cook wonderfully on the BBQ or grill!

Quick Guide

Grilling/BBQ: About 8 minutes at 180–200°C or on a hot grill pan [turn occasionally]
Frying: 10 minutes gently frying in oil, butter, or ghee [turn occasionally]
Sous Vide: 1 hour at 65°C, then finish on the grill

For unique preparation methods and BBQ recipes, check out our recipe page.