Meats and Sausages
Butifarrón de Baleares
Butifarrón is a cooked sausage from Balearic Islands ((Mallorca, Menorca, Ibiza, Formentera) which is made with pork meat, pork offal (liver, lungs), pork belly and a little blood.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 500 g | 1.10 lb |
| Skins | 150 g | 0.33 lb |
| Lungs, liver | 150 g | 0.33 lb |
| Back fat | 100 g | 0.22 lb |
| Blood | 50 ml | 1.76 oz fl |
| Fried pork belly or pork skins with attached meat | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Black pepper | 5.0 g | 2.5 tsp |
| Cinnamon | 1.0 g | ½ tsp |
| Nutmeg | 0.5 g | ¼ tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Star anise, ground | 0.3 g | 1/8 tsp. |
Instructions
- Boil lungs (if used) for 1-2 hours. Boil skins for 1-2 hours.
- Grind lungs, liver and skins through 3 mm (1/8”).
- Grind all other meats and fat through 5 mm (1/4”) plate.
- Mix all meats and fats with blood and spices.
- Stuff into 34-36 mm pork casings forming links 10-12 cm (4-5”) long.
- Cook in water at 80° C (176° F) for 45 minutes.
Notes
Consume cold, cooked or grilled.
