How to make
Heat the lard, water, wine, oil and pinch of sugar over low heat. It is enough to melt the lard and get a homogeneous mixture, in no case should it boil.
If the heated mixture of products is very warm, let it cool slightly and then crumble the yeast inside, add the slightly beaten egg, flour and salt and knead a smooth dough. Because it has a lot of fat in it, it won't stick - or just a little at first.
Divide the dough into two equal parts. Roll one out into a thin crust in the shape of a rectangle, the dimensions of the oven tray - 12x16″ (30x40 cm). Place it in the tray, which has been lined with baking paper.
Arrange the sausages and pork. I use sausages with a slightly smoky flavor and sometimes I skip adding the meat, but here I give you the original version.
Roll out the other part of the dough thinly and cover the stuffing by rolling it up and sealing the edges.
Let the bread rest for 30 minutes and then spread it with beaten egg.
Bake in an oven heated to 360°F (180°C) for 45 minutes or until golden brown.
Serve the delicious Spanish Salamanca Stuffed Bread while still warm.
Enjoy your meal!
