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). Botagueña, unlike many 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.

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