Meats and Sausages
Butifarra Negra
Butifarra Negra (Black Butifarra) is a Spanish blood sausage from Catalonia. Depending on a production style butifarra can be a fresh, cooked or even dry sausage. Some butifarras are sweet (Butifarra Dulce) and are of light color, others contain blood (Butifarra Negra) and are dark.
| Meats | Metric | US |
|---|---|---|
| Pork butt, heart, pork trimmings | 400 g | 1.32 lb |
| Pork jowl, belly | 200 g | 0.44 lb |
| Pork back fat | 100 g | 0.22 lb |
| Pork liver | 50 g | 0.11 lb |
| Pork skins | 100 g | 0.22 lb |
| Pork blood | 150 ml | 5 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Onion, chopped | 40 g | 1/2 onion |
Instructions
- Chop onion finely and fry in a little oil until glassy but not browned.
- Cut back fat into 1/4” (6 mm) cubes.
- Cook the skins in a little water (below the boiling point) until soft. Drain and cool.
- Grind the skins through 1/8” (3 mm) plate.
- Grind all meats through 3/8” (10 mm) plate.
- Mix all meats, fat, spices and blood together.
- Stuff into 36 mm hog casings forming 12” (30 cm) long loops.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool in cold water for 10 minutes. Cool in air to evaporate moisture and refrigerate.
