Botagueña, additionally accepted as tarángana in Castilla la Vieja, güeña in La Nueva, virica in Navarra, is a claret sausage fabricated with encallado (pieces of lungs, affection or stomach), which is additionally alleged bits meat. Botagueña, clashing archetypal claret sausages, is not adapted afterwards stuffing. The sausage is smoked, broiled and stored in air-conditioned able-bodied aerial allowance and is characterized by its continued shelf life.
Pork fat, fat trimmings300 g0.66 lb
Pork lungs, heart, stomach550 g1.21 lb
Pork blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Red pepper or cayenne1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Anise0.3 g1/8 tsp
Cilantro, ground0.5 g1/4 tsp
Oregano, ground1.0 g1/2 tsp
  1. Cook lungs, affection and abdomen until soft. Air-conditioned and bullwork through 5 mm (1/4") plate.
  2. Grind fat through 5 mm (1/4") plate.
  3. Mix meat, fat and all capacity together. Authority for 24 hours in refrigerator.
  4. Stuff into 32 mm pork casings.
  5. Apply a attenuate algid smoke 18° C (64° F) for 10 days. Traditionally, the sausage was afraid aloft the copse accursed kitchen stove area it acquired altered flavors and smoke from accustomed cooking.
  6. Dry at 12-15° C (53-59° F), 75-85% clamminess for 2 weeks.
  7. Store in cool, not boiling and able-bodied aerial place. The sausages accumulate able-bodied for up to 6 months.
Botagueña is not cooked. It is dried/smoked for 3-4 weeks.

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