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.

MeatsMetricUS
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
Instructions
  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

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