Butifarra Negra (Black Butifarra) is a Spanish claret sausage from Catalonia. Depending on a assembly appearance butifarra can be a fresh, adapted or alike dry sausage. Some butifarras are candied (Butifarra Dulce) and are of ablaze color, others accommodate claret (Butifarra Negra) and are dark.
|Pork butt, heart, pork trimmings||400 g||1.32 lb|
|Pork jowl, belly||200 g||0.44 lb|
|Pork aback fat||100 g||0.22 lb|
|Pork liver||50 g||0.11 lb|
|Pork skins||100 g||0.22 lb|
|Pork blood||150 ml||5 oz fl|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Cinnamon||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Onion, chopped||40 g||1/2 onion|
- Chop onion cautiously and fry in a little oil until burnished but not browned.
- Cut aback fat into 1/4” (6 mm) cubes.
- Cook the banknote in a little baptize (below the baking point) until soft. Cesspool and cool.
- Grind the banknote through 1/8” (3 mm) plate.
- Grind all meats through 3/8” (10 mm) plate.
- Mix all meats, fat, spices and claret together.
- Stuff into 36 mm hog casings basic 12” (30 cm) continued loops.
- Cook in baptize at 80° C (176° F) for 35 minutes.
- Cool in algid baptize for 10 minutes. Air-conditioned in air to clear damp and refrigerate.