Butifarra Dulce - Dry

Sweet Butifarra is a traditional Spanish sausage that is presented fresh or dried, like a salami. The sausage is popular in the Catalonia region of Spain, especially in Gorona which is North of Barcelona. It is said that this sausage was one of the favorite dishes of the painter Salvador Dali.

MeatsMetricUS
Pork, lean700 g1.54 lb
Pork back fat or hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure # 12.5 g1/2 tsp
Sugar30 g1 oz
Pimentón, sweet (Spanish smoked paprika)3.0 g1 tsp
Lemon zest, grated1/2 lemon
Cinnamon2.0 g1 tsp
F-LC or L-HP culture0.25 guse scale
Instructions
  1. Grind pork through 1/4” (6 mm) plate.
  2. 30 min before use mix culture with 15 ml (1 Tbsp) de-chlorinated water.
  3. Mix all ingredients with ground pork.
  4. Stuff firmly into 32 mm hog casings. Make 24” (60 cm) long links.
  5. Ferment at 26º C (80º F) for 24 hours, 90-85% humidity.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 14 days. Refrigerate or store sausages at 10-12º C (50-54º F), 75% humidity.
Notes
Dry sweet butifarra is often served like fresh sweet butifarra with apples:

Butiffara sausage, 2
sausages Sugar, 2 Tbsp
Lemon peel, 1 lemon
Golden apples, 4
Cinnamon stick, 1
Water, 120 ml (1/2 cup)
Sweet wine or grape juice, 60 ml (1/4 cup)
Sweet butter, 20 g (1 oz)

Peel the apples, remove the core and cut into wedges. Put everything in a skillet, less apples, and cook uncovered for 10 minutes. Prick the sausages with a fork and add with apples to the skillet. Cook for additional 10 minutes.

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