Total 1 hour and 35 minutes
Active 30 mins
Makes 6 servings
Fabada is a warm, hearty, and extremely satisfying stew that hails from Asturias in Northern Spain. The region is rustic and rugged, and fabada represents that character well. For Cúrate, La Bodega, and Cúrate at Home, we make the Spanish-style sausages using carefully sourced local and regional pork, purchased whole and processed in our charcuterie kitchen. If you can’t find these exact sausages, get creative—bratwurst, Italian sausage, or others that are more widely available would be delicious.
TIP: A couple of tips: Remember that these are fresh, not cured, sausages, and you want to strive for a good combination of richness and spice when choosing substitutions, such as Italian sausage for butifarra or boudin noir for morcilla.
If after cooking, the ham hock is tender and has good flavor, pull the meat and incorporate it into the stew.