Paltruch additionally accepted as Bisbot or Bisbe is a Spanish claret sausage (blood arch cheese) actual accepted in Gerona (in Catalan accent Girona) which is the burghal and city in the arena of Catalonia. It is a blazon of a actual blubbery butifarra and it goes by abounding names: paltruc, bull, bisbe negre, bisbot negre, obispo negro, butifarra de barilla. Back fabricated after claret it changes its name to paltruch blanco, bisbe blanc, balderdash blanc or bisbot.
Dewlap, jowls140 g4.93 oz
Tongue160 g5.64 oz
Heart, lungs, liver, stomach200 g7.05 oz
Head meat120 g4.23 oz
Back fat, adamantine fat trimmings130 g4.58 oz
Pork blood250 ml8.33 oz fl
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Black pepper5.0 g2.5 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
  1. Cut aback fat into 3 mm (1/8”) strips, about 8 cm (3”) long.
  2. Grind all meats through 2-3 mm (1/8) plate.
  3. Mix claret with alkali and spices.
  4. Mix arena meats, fat and claret able-bodied together.
  5. Stuff into pork dark caps (caecum), about 20 cm (8”) long.
  6. Cook in baptize at 80° C (176° F) for 60 minutes.
  7. Keep in refrigerator.
Consume cold.
The sausage is additionally blimp in pork bungs.

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