Butifarra Soledeña is an extremely attractive little sausage made in the municipality of Soledad which lies next to the large city of Barranquilla on the Atlantic coast of Colombia. It looks like long string of pearls which are basically little meat balls connected together. The sausage is popular with street vendors as the vendor can cut off any number of sausages depending on the order. It is usually made from pork, however, many recipes call for a combination of pork and beef. It contains a few standard spices, the beauty of the sausage lies in its looks and the presentation.
|Pork meat||700 g||1.54 lb|
|Back fat or belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Garlic||4.0 g||1 clove|
|Water||30 ml||2 Tbsp|
- Grind lean meat through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- Dissolve salt and spices in water.
- Pour the mixture over ground lean meat and mix/knead until sticky. Add more water if needed. Add ground fat and mix all together well.
- Stuff firmly into 32 mm hog casings forming one continuous coil.
- Take a section of the coil (do not cut), slightly flatten and tie the knots with twine every 2” (5 cm). Form the balls. The knots will seperate the balls.
- Cook in water at 80° C (176° F) for 10 minutes.
- Remove the string of sausages, place flat on the table and prickle each sausage with a needle. This releases some of the pressure and liquid fat so the customer will not get dirty when biting into the sausage.
- Return to hot water and cook additional 20 minutes.
- Place for 2 minutes in cold water then hang and cool in the air.
The size of the sausage ball is up to you, so is the selection of spices. For example nutmeg, cumin and ginger.