Butifarra Negra Mezcla (Pork & Beef)

Butifarra Negra is a Catalan blood sausage usually made from pork. This particular butifarra is a mixture (mezcla means mixture in Spanish) of pork and beef.

Back fat250 g0.55 lb
Fat trimmings with attached meat or pork belly350 g0.77 lb
Beef, semi-fat200 g0.44 lb
Blood200 ml0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Black pepper1.0 g1/2 tsp
Cilantro, ground0.5 g1/4 tsp
Oregano, ground0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
  1. Dice back fat and fat trimmings into small pieces.
  2. Grind beef through 6 mm (1/4") plate.
  3. Mix beef, pork fat, blood and all ingredients.
  4. Stuff into small 32-36 mm beef or pork casings.
  5. Cook in water at 80° C (176° F) for 40 minutes. Prick the sausage with a needle and if the blood is not visible, the sausage is cooked.
  6. Cool in cold water for 10 minutes.
  7. Cool in air to evaporate moisture and refrigerate.

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