Botifarra Blanca - La Garriga
Botifarra blanca is a cooked sausage which can be found in eastern regions of Spain: Catalonia, Valencia and Murcia. La Garriga is a municipality in the province of Barcelona and autonomous region of Catalonia, Spain. Different cuts of meats are employed in different regions, aromatic spices (cinnamon, nutmeg, cloves, anise) are often added, what is peculiar is that instead of pimentón paprika botifarras are made with black or white pepper. La Garriga is very popular botifarra in the olive-growing district of La Garriga near Lleida, about 40 km (25 miles) north of Barcelona. La Garriga is made with pork dewlap (double chin), lean pork and pork stomach (tripe). La Garriga is a white-colored sausage.
|Skinless dewlap*||600 g||1.32 lb|
|Pork, lean||300 g||0.66 lb|
|Pork stomach||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||22 g||3.5 tsp|
|White pepper||3.0 g||1.5 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|White wine||15 ml||1 Tbsp|
- Cook stomach in water (below boiling point) until soft. Drain and cool.
- Grind all meats through 6 mm (1/4”) plate.
- Dice one third of fat into 6 - 10 mm (1/4-3/8") cubes. Grind remaining fat through 6 mm (1/4") plate.
- Mix meats and fats with ll ingredients. Hold for 24 hours in refrigerator.
- Stuff the mixture into 32-34 mm pork casings. Make rings about 40 cm (16”) long and tie the ends together.
- Cook in water at 75-80° C (167-176° F) for 30-40 minutes.
- Cool in cold water to solidify fats and distribute them uniformly all over the sausage.
* Dewlap is a fatty double chin of the pig.