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.
Pork, lean500 g1.10 lb
Skins150 g0.33 lb
Lungs, liver150 g0.33 lb
Back fat100 g0.22 lb
Blood50 ml1.76 oz fl
Fried pork belly or pork skins with attached meat50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Black pepper5.0 g2.5 tsp
Cinnamon1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Cloves, ground0.3 g1/8 tsp
Star anise, ground0.3 g1/8 tsp.
  1. Boil lungs (if used) for 1-2 hours. Boil skins for 1-2 hours.
  2. Grind lungs, liver and skins through 3 mm (1/8”).
  3. Grind all other meats and fat through 5 mm (1/4”) plate.
  4. Mix all meats and fats with blood and spices.
  5. Stuff into 34-36 mm pork casings forming links 10-12 cm (4-5”) long.
  6. Cook in water at 80° C (176° F) for 45 minutes.
Consume cold, cooked or grilled.

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