Butifarrón

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.
MeatsMetricUS
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 fried pork rinds *50 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.
Instructions
  1. Boil lungs (if used) for 1-2 hours minutes.
  2. Grind lungs and liver through 3 mm (1/8”).
  3. Boil skins for 1-2 hours.
  4. Grind all other meats and fat through 5 mm (1/4”) plate.
  5. Mix all meats and fats with blood and spices.
  6. Stuff into 34-36 mm pork casings forming links 10-12 cm (4-5”) long.
  7. Cook in water at 80° C (176° F) for 45 minutes.
Notes
Consume cold, cooked or grilled.
* known in Spanish as “chicharrones.”

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