Chistorra "In a Blanket"

Chistorra "In a Blanket"

That’s right. Here’s a chance to level up your favorite childhood snacks. This recipe uses pre-made pastry dough wrapped around Cúrate Chistorra, served alongside a fresh mojo verde. Your inner-kid will thank you.

Want the recipe? Maybe you just want to try some chistorra for yourself? If you’re local to Asheville, come pick it up from our market at La Bodega!


1 package premade pastry dough  

1 package Cúrate Chistorra

Mojo Verde 

1 bunch cilantro 

1 teaspoon kosher salt  

1/4 cup extra virgin olive oil 

1/4 cup grapeseed oil 

2 cloves garlic, minced

1/2 teaspoon ground espelette pepper (Piment d’espelette) 

1 teaspoon moscatel vinegar 


Preheat the oven to 375F. Line a large sheet pan with parchment paper

On a large cutting board, roll out the pastry dough to 12 x 17 inches. Cut the chistorra into four equal lengths. 

Lay one length of chistorra on the edge of the pastry dough. Roll the chistorra in the pastry dough one time. The dough should be in a single layer around the chistorra. Cut the excess off and pinch the seam closed. Repeat with the remaining chistorra. Once all the chistorra is wrapped in pastry dough, use a very sharp knife to cut the logs into 2 inch pieces. 

Place the pieces onto the prepared sheet tray, making sure the seam is on the bottom. Bake for 15-20 minutes. The pastry should be golden brown and the sausage cooked through. 

Serve warm.

Mojo Verde

Separate the leaves from the stems of the cilantro. Mince both as small as possible and place in a medium mixing bowl, add the remaining ingredients, stir to combine and enjoy. 


In the bowl of a food processor blend all the ingredients for 20 seconds until just combined but not fully smooth. 

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