Butifarra Lorquina

Butifarra Lorquina is a Spanish claret sausage accepted in regions of Murcia and Valencia. Lorca is a burghal and burghal in the free association of Murcia in southeastern Spain, and this is area the sausage name – Butifarra “Lorquina” comes from.
Back fat420 g0.92 lb
Pork skins200 g0.44 lb
Head meat, jowls (cheeks)300 g0.66 lb
Blood80 ml2.66 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Black pepper2.0 g1 tsp
Cinnamon1.0 g½ tsp
Aniseed, ground0.3 g1/8 tsp
Cloves0.3 g1/8 tsp
  1. Cook banknote and breach active (if used) in baptize at 95° C (203° F) until meat separates from bones. Advance on the table, air-conditioned and back still warm, but adequate to handle, abstracted meat from bones. Breach or cut into abate pieces.
  2. Dice aback fat into 6 mm (1/4”) cubes.
  3. Mix all abstracts with salt, spices and blood.
  4. Stuff into 50-70 mm pork bungs basic 50 cm (20”) bankrupt loops.
  5. Cook at 85° C (185° F) for 45-75 account depending on the bore of the sausage.
  6. Store in refrigerator.
The sausage can be eaten cold, adapted or grilled.

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