Bisbe or Bull

Bisbe also known as bull is a Catalan cooked sausage. Bisbe is made from cooked pork meat, fat, tongue, occasionally stomach, and seasoned with salt, pepper and spices. It is a large diameter sausage usually stuffed in pork blind cap (caecum), occasionally in bladders. Bisbe is popular all over Catalonia, including Balearic Islands, and as there are many counties so there are countless variation of the sausage; it can be made with heart, kidney, spleen, brains, tongue, liver, bread, eggs, rice, onions or some blood. The basic seasoning is salt and pepper, cinnamon and nutmeg are often included, sometimes saffron is added for yellow color. Occasionally, mushrooms, peppers or pistachios are added.

Lean pork400 g0.88 lb
Pork shoulder150 g0.33 lb
Pork tongue200 g0.44 lb
Pork belly200 g0.44 lb
Pork skins50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cinnamon0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
  1. Place all meats in water* and cook below boiling point in a little water until soft. Save 1 cup of meat stock and filter it through a paper towel.
  2. Dice tongue into 12 mm (1/2”) cubes.
  3. Grind meats through 8 mm (3/8”) plate.
  4. Grind skins through 3 mm (1/8”) plate.
  5. Mix all meats with salt and spices. Add 45 ml (3 Tablespoons) of meat stock.
  6. Stuff into pork blind cap (caecum).
  7. Cook in water at 85° C (185° F) for 2 hours.
  8. Immerse in cold water for 15 minutes.
  9. Hang in air to cool and to evaporate moisture.
  10. Refrigerate.
* for a better flavor you can add some soup greens to water. Bisbe is consumed fresh, added to salads or sliced and eaten on bread.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages