Butifarra de Baleares

This butifarra is accepted in Balearic Island and is fabricated with angular pork, dewlap, aback fat and a little claret so its arrangement is not as atramentous as in added Spanish claret sausages such as Butifarra Negra, Blanquet, Paltruch or in morcillas.
Dewlap*720 g1.58 lb
Pork, lean120 g0.26 lb
Back fat120 g0.26 lb
Pork blood40 ml1.33 oz fl
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Black pepper5.0 g2.5 tsp
Pimentón2.0 g2 tsp
  1. Grind meats and fat through 10 mm (3/8”) plate.
  2. Mix arena meat with spices and blood.
  3. Stuff into 20 mm sheep casings basic 10-12 cm (4-5”) continued links.
  4. Cook in baptize at 80° (176° F) for 30 minutes.
Consume cold, adapted or grilled.
* can be commissioned with jowls.

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