Málaga Salchichón Tartare

Typical Steak Tartare can be found in many different versions. Málaga’s version uses Málaga salchichón [soft cured sausage] as the main ingredient. Given the “raw” nature of the product, it is ideal, as our salchichón is only slightly cured..

MÁLAGA SALCHICHÓN TARTARE. OUR STEAK TARTARE

Typical Steak Tartare can be found in many different versions. Málaga’s version uses Málaga salchichón [soft cured sausage] as the main ingredient. Given the “raw” nature of the product, it is ideal, as our salchichón is only slightly cured. A traditional ingredient of Málaga cuisine, it is now enjoying a second youth thanks to chefs with no complexes; hence it is included in croquettes, meatballs or in a Tartare.

In particular, this Tartare includes other local produce such as Muscatel grapes and molasses, which, combined with French mustard, give it a really unique flavour. Some versions include gherkins, and others prefer to use red onion instead of chives; the egg is used for Tartare topping or for making mayonnaise. The characteristic spices and texture of Málaga salchichón make this dish extra appealing. So smooth!

Recipe

Ingredients

  • Málaga salchichón
  • Muscatel grapes
  • Chives or red onion
  • Tabasco
  • Mustard
  • Frigiliana molasses
  • Egg
  • Lemon juice
  • Sunflower oil and parsley

Directions

Make the mayonnaise with the egg and the sunflower oil. Mix with the mustard, honey, lemon juice and Tabasco. Finely dice the sausage meat while gradually adding some of the grapes and the previously-made mayonnaise. Mould with the ring and garnish with the chopped chives, the remaining grapes and a pinch of parsley.