Girella and Chireta are similar, the sausage is alleged Girella in Catalonia and Chireta in Aragón. The capital capacity are lamb bits meat (heart, lungs, tripe, liver, arch meat) and rice. Girella is actual agnate to Butifarra Blanca.

Lamb hearts, lungs, arch meat400 g0.88 lb
Pork ham (leg)100 g0.22 lb
Pork belly, pork trimmings100 g0.22 lb
Rice350 g0.77 lb
Bread crumbs or dry white bread50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, white2.0 g1 tsp
Garlic, smashed7.0 g2 cloves
Parsley, chopped1 bunch2 Tbsp
Nutmeg1.0 g1/2 tsp
Eggs3 eggs3 eggs
Saffron, flakes5 flakes5 flakes
  1. Cook rice, but don't overcook.
  2. Cook bits meats for 15 minutes. Cut into abate pieces. Save 120 ml ( 1/2 cup) of meat stock.
  3. Soak aliment crumbs in 90 ml (3 oz fl) of meat stock.
  4. Immerse saffron in 30 ml (2 Tbsp) of meat stock.
  5. Grind all added meat through 5 mm (1/4") plate.
  6. Beat the eggs.
  7. Mix meats with all capacity and rice.
  8. Prepare sheep stomach. The abdomen is bankrupt with white alkali again rinsed actual able-bodied afore bushing The abdomen is cut with scissors into abate sheets. Anniversary area is abounding with sausage mix, bankrupt over and sewn with twine. Ample case accoutrements about as the rice will aggrandize a little.
  9. Cook in baptize at 80° C (176° F) for 30-40 account depending on the bore of the bag.*
  10. Refrigerate.
Chiretas are usually served hot, as a capital dish. They are additionally sliced, biconcave in an egg-flour batter, and absurd to a aureate color.

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