Botifarra Negra de Barcelona

Botifarra Negra de Barcelona is a Spanish claret sausage, agnate to morcilla, which is actual accepted about Barcelona breadth in the Catalonia arena of Spain.
Back fat350 g0.77 lb
Lungs150 g0.33 lb
Pork skins250 g0.55 lb
Blood250 ml0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Black pepper2.0 g1 tsp
Nutmeg0.5 g¼ tsp
Cinnamon0.5 g1/4 tsp
  1. Place lungs and banknote in a baking baptize and baker at 95-100° C (203-212° F) for 45 minutes. Air-conditioned and bullwork through 5 mm (1/4”) plate.
  2. Place banknote in a baking baptize and baker at 95-100° C (203-212° F) until soft.
  3. Grind banknote back still balmy through 5 mm (1/4”) plate.
  4. Grind aback fat through 10 mm (3/8”) plate.
  5. Mix arena meat, fat, claret and spices together.
  6. Stuff into 34-38 mm pork casings bond sausages every 35-40 cm (14-16”).
  7. Cook in baptize at 80° C (176° F) for 45-60 minutes.
  8. Keep refrigerated. The sausage is accessible to eat after cooking, about it is generally fried.

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