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.

Pork1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Pimentón, sweet (Spanish smoked paprika)3.0 g1 tsp
Cinnamon2.0 g1 tsp
Honey20 g1 Tbsp
Lemon zest, grated1/2 lemon
Sherry30 ml1 oz fl
Cream30 ml1 oz fl
  1. Grind meat through 1/4” (6 mm) plate.
  2. Using mixer blend sherry, cream, salt and spices together.
  3. Stuff into 32 mm hog casings.
  4. 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.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs