Botifarra Blanca – Lérida

This adaptation of botifarra sausage is accepted in a burghal of Lérida (Lleida in Catalan) which is amid in the western allotment of Catalan arena of Spain. The sausage contains meat cuts that are acclimated for authoritative arch cheese (offal meat) and which would be adamantine to advertise in a accepted store. It is alleged “white botifarra” because no claret is added.
MeatsMetricUS
Pork dewlap200 g0.44 lb
Pork arch meat, lean100 g0.22 lb
Snouts, arch meat, skins100 g0.22 lb
Meat trimmings, fat included450 g0.99 lb
Tongue100 g0.22 lb
Heart50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Black pepper5.0 g2.5 tsp
Instructions
  1. Place snouts, dewlap, arch meat trimmings in pot, add 1 bay leaf, 1 allspice drupe and 1 abysm per 1 kg of meats) and simmer until done. Cesspool and advance on the table.
  2. Cut argot and affection into abate pieces.
  3. Grind tongue, affection and adapted meats through 8-10 mm (3/8”) plate.
  4. Mix all with alkali and pepper.
  5. Stuff into 30-40 mm pork casings. Anatomy ambit loops about 50 cm (20”) long.
  6. Cook in baptize at 85° C (18° 5 F) for 30 account or until the sausage alcove 72° C (160° F) centralized temperature.
  7. Cool with active baptize or abode in algid baptize for 10-15 minutes.
  8. Allow damp to clear and refrigerate.
Notes
Sausage can be captivated algid or cooked.

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