Botifarra Catalana Cruda
Botifarra Catalana Cruda is a simple beginning sausage from Barcelona, Spain. The sausage charge be air-conditioned and absolutely adapted afore serving.
|Pork, lean||600 g||1.32 lb|
|Pork belly, skinless||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper, white||4.0 g||2 tsp|
- Grind angular pork through 6 mm (1/4”) plate.
- Grind pork abdomen through 6 mm (1/4”) plate.
- Mix/knead arena angular pork with alkali abacus a little baptize until sausage accumulation feels sticky.
- Add arena pork abdomen and pepper and mix all together.
- Stuff into 28-30 mm pork casings basic rings about 25 cm (10”) long.
Cook absolutely afore confined by frying, assay or affable in water.