Sweet Butifarra is popular in the Catalonia region of Spain, especially in Gorona which is North of Barcelona. It is a traditional sausage that is presented fresh or dried, like a salami. It is said that this sausage was one of the favorite dishes of the painter Salvador Dali.
|Pork||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Pimentón, sweet (Spanish smoked paprika)||3.0 g||1 tsp|
|Cinnamon||2.0 g||1 tsp|
|Honey||20 g||1 Tbsp|
|Lemon zest, grated||1/2 lemon|
|Sherry||30 ml||1 oz fl|
|Cream||30 ml||1 oz fl|
- Grind meat through 1/4” (6 mm) plate.
- Using mixer blend sherry, cream, salt and spices together.
- Stuff into 32 mm hog casings.
- Refrigerate. Cook before serving.
Sweet butifarra is usually served with apples:Butifarra sausage, 2
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.