Toast with Sobrasada from Mallorca and honey Spanish recipe

Toast with Sobrasada from Mallorca and honey Spanish recipe

Sobrasada on toasted bread with honey

Sobrasada de Mallorca is a delicious typical Spanish sausage made from pork, bacon, paprika, salt and pepper. Some producers add other spices such as rosemary, thyme or oregano. Authentic sobrasada de Mallorca has no colouring. So if you want to buy sobrasada, we recommend you check the labelling first.

Recipe for Sobrasada de Mallorca with honey

This way of eating sobrasada is one of the most common in the Balearic Islands, the recipe couldn't be simpler and at the same time more enjoyable. In 5 minutes you have a surprisingly delicious tapa ready.

INGREDIENTS (4 people)

  • 100g sobrasada from Mallorca
  • 50g lavender honey
  • 4 slices of white bread

RECIPE OF SOBRASADA DE MALLORCA TOAST AND HONEY STEP BY STEP

1.toast the slices of bread until they are lightly browned and crisp.

2. spread the sobrasada on the bread.

3. drizzle with honey and serve

Wine pairing suggestion: You can accompany this delicious sobrasada and honey toast with a young and fruity red wine of the Monastrell variety or with a white Muscat wine with a Mediterranean character.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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