Butifarra de Baleares

This butifarra is popular in Balearic Island and is made with lean pork, dewlap, back fat and a little blood so its texture is not as black as in other Spanish blood sausages such as Butifarra Negra, Blanquet, Paltruch or in morcillas.
Dewlap*720 g1.58 lb
Pork, lean120 g0.26 lb
Back fat120 g0.26 lb
Pork blood40 ml1.33 oz fl
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Black pepper5.0 g2.5 tsp
Pimentón2.0 g2 tsp
  1. Grind meats and fat through 10 mm (3/8”) plate.
  2. Mix ground meat with spices and blood.
  3. Stuff into 20 mm sheep casings forming 10-12 cm (4-5”) long links.
  4. Cook in water at 80° (176° F) for 30 minutes.
Consume cold, cooked or grilled.
* can be substituted with jowls.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages