Botifarra Blanca – Lérida

This version of botifarra sausage is popular in a city of Lérida (Lleida in Catalan) which is located in the western part of Catalan region of Spain. The sausage contains meat cuts that are used for making head cheese (offal meat) and which would be hard to sell in a common store. It is called “white botifarra” because no blood is added.
Pork dewlap200 g0.44 lb
Pork head meat, lean100 g0.22 lb
Snouts, head meat, skins100 g0.22 lb
Meat trimmings, fat included450 g0.99 lb
Tongue100 g0.22 lb
Heart50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Black pepper5.0 g2.5 tsp
  1. Place snouts, dewlap, head meat trimmings in pot, add 1 bay leaf, 1 allspice berry and 1 clove per 1 kg of meats) and simmer until done. Drain and spread on the table.
  2. Cut tongue and heart into smaller pieces.
  3. Grind tongue, heart and cooked meats through 8-10 mm (3/8”) plate.
  4. Mix all with salt and pepper.
  5. Stuff into 30-40 mm pork casings. Form horseshoe loops about 50 cm (20”) long.
  6. Cook in water at 85° C (18° 5 F) for 30 minutes or until the sausage reaches 72° C (160° F) internal temperature.
  7. Cool with running water or place in cold water for 10-15 minutes.
  8. Allow moisture to evaporate and refrigerate.
Sausage can be consumed cold or cooked.

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