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 fat350 g0.77 lb
Lungs150 g0.33 lb
Pork skins250 g0.55 lb
Blood250 ml0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Black pepper2.0 g1 tsp
Nutmeg0.5 g¼ tsp
Cinnamon0.5 g1/4 tsp
  1. Place lungs and skins in a boiling water and cook at 95-100° C (203-212° F) for 45 minutes. Cool and grind through 5 mm (1/4”) plate.
  2. Place skins in a boiling water and cook at 95-100° C (203-212° F) until soft.
  3. Grind skins when still warm through 5 mm (1/4”) plate.
  4. Grind back fat through 10 mm (3/8”) plate.
  5. Mix ground meat, fat, blood and spices together.
  6. Stuff into 34-38 mm pork casings linking sausages every 35-40 cm (14-16”).
  7. Cook in water at 80° C (176° F) for 45-60 minutes.
  8. Keep refrigerated. The sausage is ready to eat without cooking, however it is often fried.

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