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 fat||420 g||0.92 lb|
|Pork skins||200 g||0.44 lb|
|Head meat, jowls (cheeks)||300 g||0.66 lb|
|Blood||80 ml||2.66 oz fl|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Black pepper||2.0 g||1 tsp|
|Cinnamon||1.0 g||½ tsp|
|Aniseed, ground||0.3 g||1/8 tsp|
|Cloves||0.3 g||1/8 tsp|
- 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.
- Dice aback fat into 6 mm (1/4”) cubes.
- Mix all abstracts with salt, spices and blood.
- Stuff into 50-70 mm pork bungs basic 50 cm (20”) bankrupt loops.
- Cook at 85° C (185° F) for 45-75 account depending on the bore of the sausage.
- Store in refrigerator.
The sausage can be eaten cold, adapted or grilled.