Butifarra Blanca Mezcla (Pork & Beef)

Butifarra like Butifarrón can be fabricated not alone from authentic pork only, but from pork and beef as well.

MeatsMetricUS
Lean pork250 g0.55 lb
Lean beef300 g0.66 lb
Skins100 g0.22 lb
Back fat, abdomen fat or fat trimmings350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
White pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
White wine15 ml1 Tbsp
Instructions
  1. Cook banknote in baptize (below the baking point) for 60 minutes.
  2. Dice 1/3 allotment of fat into 6 mm (1/4") cubes.
  3. Grind fat through 6 mm (1/4") plate.
  4. Grind meats through 6 mm (1/4”) plate.
  5. Mix arena meat, fat, and all ingredients. Authority for 24 hours in refrigerator.
  6. Stuff into into 32 mm hog casings or 40-45 mm beef middles basic 20 cm (8") rings. Tie the ends together.
  7. Cook in baptize at 80° C (176° F) for 40 minutes.
  8. Cool the sausages for 10 account in algid water.
  9. Drain and abode on a table to clear the moisture.
  10. Refrigerate.

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