Butifarra Negra

A Spanish blood sausage from Catalonia.

MeatsMetricUS
Pork butt, heart, pork trimmings400 g1.32 lb
Pork jowl, belly200 g0.44 lb
Pork back 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
Instructions
  1. Chopped onion finely and fry in a little oil until glassy but not browned.
  2. Cut back fat into 1/4” (6 mm) cubes.
  3. Cook the skins in a little water (below the boiling point) until soft. Drain and cool.
  4. Grind the skins through 1/8” (3 mm) plate.
  5. Grind all meats through 3/8” (10 mm) plate.
  6. Mix all meats, fat, spices and blood together.
  7. Stuff into 36 mm hog casings forming 12” (30 cm) long loops.
  8. Cook in water at 80° C (176° F) for 35 minutes.
  9. Cool in cold water for 10 minutes. Cool in air and refrigerate.

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