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).
|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||20 g||3.5 tsp|
|White pepper||3.0 g||1.5 tsp|
- Grind all meats through 5 mm (1/4”) plate.
- Mix meats with salt and pepper.
- Stuff the mixture into 32-34 mm pork casings. Make rings about 40 cm (16”) long and tie the ends.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool in cold water to solidify fats and distribute them uniformly all over the sausage. La Garriga is a white-colored sausage.
* Dewlap is a fatty double chin of the pig. The sausage is usually eaten cold.