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, lean600 g1.32 lb
Pork belly, skinless400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper, white4.0 g2 tsp
  1. Grind angular pork through 6 mm (1/4”) plate.
  2. Grind pork abdomen through 6 mm (1/4”) plate.
  3. Mix/knead arena angular pork with alkali abacus a little baptize until sausage accumulation feels sticky.
  4. Add arena pork abdomen and pepper and mix all together.
  5. Stuff into 28-30 mm pork casings basic rings about 25 cm (10”) long.
  6. Refrigerate.
Cook absolutely afore confined by frying, assay or affable in water.

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