Butifarrón de Baleares

Butifarrón is a adapted sausage from Balearic Islands ((Mallorca, Menorca, Ibiza, Formentera) which is fabricated with pork meat, pork bits (liver, lungs), pork abdomen and a little blood.
Pork, lean500 g1.10 lb
Skins150 g0.33 lb
Lungs, liver150 g0.33 lb
Back fat100 g0.22 lb
Blood50 ml1.76 oz fl
Fried pork abdomen or pork banknote with absorbed meat50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Black pepper5.0 g2.5 tsp
Cinnamon1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Cloves, ground0.3 g1/8 tsp
Star anise, ground0.3 g1/8 tsp.
  1. Boil lungs (if used) for 1-2 hours. Abscess banknote for 1-2 hours.
  2. Grind lungs, alarmist and banknote through 3 mm (1/8”).
  3. Grind all added meats and fat through 5 mm (1/4”) plate.
  4. Mix all meats and fats with claret and spices.
  5. Stuff into 34-36 mm pork casings basic links 10-12 cm (4-5”) long.
  6. Cook in baptize at 80° C (176° F) for 45 minutes.
Consume cold, adapted or grilled.

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