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 and which would be hard to sell in a common store. It is called “white botifarra” because no blood is added.
|Pork dewlap||200 g||0.44 lb|
|Pork head meat, lean||100 g||0.22 lb|
|Snouts, head meat, skins||100 g||0.22 lb|
|Meat trimmings, fat included||450 g||0.99 lb|
|Tongue||100 g||0.22 lb|
|Heart||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3.5 tsp|
|Black pepper||5.0 g||2.5 tsp|
- 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.
- Cut tongue and heart into smaller pieces.
- Grind tongue, heart and cooked meats through 8-10 mm (3/8”) plate.
- Mix all with salt and pepper.
- Stuff into 30-40 mm pork casings. Form horseshoe loops about 50 cm (20”) long.
- Cook in water at 85° C (18° 5 F) for 30 minutes or until the sausage reaches 72° C (160° F) internal temperature.
- Cool with running water or place in cold water for 10-15 minutes.
- Allow moisture to evaporate and refrigerate.
Sausage can be consumed cold or cooked.