Butifarra Negra with Pork and 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.

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