Botifarra Negra de Barcelona
Botifarra Negra de Barcelona is a Spanish blood sausage, similar to morcilla, which is very popular around Barcelona area in the Catalonia region of Spain.
|Back fat||350 g||0.77 lb|
|Lungs||150 g||0.33 lb|
|Pork skin cracklins*||250 g||0.55 lb|
|Blood||250 ml||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|Black pepper||4.0 g||2 tsp|
|Nutmeg||0.5 g||¼ tsp|
- Place lungs and cracklins in a boiling water and cook at 95-100° C (203-212° F) for 30 minutes. Grind through 5 mm (1/4”) plate.
- Grind back fat through 10 mm (3/8”) plate.
- Mix ground meat, fat, blood and spices together.
- Stuff into 34-38 mm pork casings linking sausages every 35-40 cm (14-16”).
- Cook in water at 80 C (176 F) for 45-60 minutes.
- Keep refrigerated. The sausage is ready to eat without cooking, however it is often fried.
*Pork rinds, sometimes cracklings, is the American name for fried or roasted skins of pigs regardless of the status or amount of pork in the snack. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings. Cracklins in Spanish are known as "corteza de cerdo."