Butifarra Negra

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 trimmings400 g1.32 lb
Pork jowl, belly200 g0.44 lb
Pork aback fat100 g0.22 lb
Pork liver50 g0.11 lb
Pork skins100 g0.22 lb
Pork blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Onion, chopped40 g1/2 onion
  1. Chop onion cautiously and fry in a little oil until burnished but not browned.
  2. Cut aback fat into 1/4” (6 mm) cubes.
  3. Cook the banknote in a little baptize (below the baking point) until soft. Cesspool and cool.
  4. Grind the banknote through 1/8” (3 mm) plate.
  5. Grind all meats through 3/8” (10 mm) plate.
  6. Mix all meats, fat, spices and claret together.
  7. Stuff into 36 mm hog casings basic 12” (30 cm) continued loops.
  8. Cook in baptize at 80° C (176° F) for 35 minutes.
  9. Cool in algid baptize for 10 minutes. Air-conditioned in air to clear damp and refrigerate.

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