Botagueña, also known as tarángana in Castilla la Vieja, güeña in La Nueva, virica in Navarra, is a blood sausage made with encallado (pieces of lungs, heart or stomach), which is also called offal meat. Botagueña, unlike typical blood sausages, is not cooked after stuffing. The sausage is smoked, dried and stored in cool well ventilated room and is characterized by its long shelf life.
Pork fat, fat trimmings300 g0.66 lb
Pork lungs, heart, stomach550 g1.21 lb
Pork blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Red pepper or cayenne1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Anise0.3 g1/8 tsp
Cilantro, ground0.5 g1/4 tsp
Oregano, ground1.0 g1/2 tsp
  1. Cook lungs, heart and stomach until soft. Cool and grind through 5 mm (1/4") plate.
  2. Grind fat through 5 mm (1/4") plate.
  3. Mix meat, fat and all ingredients together. Hold for 24 hours in refrigerator.
  4. Stuff into 32 mm pork casings.
  5. Apply a thin cold smoke 18° C (64° F) for 10 days. Traditionally, the sausage was hung above the wood fired kitchen stove where it acquired different flavors and smoke from everyday cooking.
  6. Dry at 12-15° C (53-59° F), 75-85% humidity for 2 weeks.
  7. Store in cool, not humid and well ventilated place. The sausages keep well for up to 6 months.
Botagueña is not cooked. It is dried/smoked for 3-4 weeks.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages