Botifarra Catalana Trufada
Botifarra Catalana Trufada is made with black truffle of the Pyrenees mountain range that separates the Iberian Peninsula from the rest of Europe forming the natural border between France and Spain. This truffle which is underground growing mushroom is intensely aromatic and is nicknamed “the black gold of Pyrenees.” The sausage is especially popular in the province of Lérida in the region of Catalonia.
|Pork, lean||750 g||1.65 lb|
|Pork trimmings, fat included, pork belly||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3.5 tsp|
|Pepper||5.0 g||3 tsp|
|Sugar||5.0 g||1 tsp|
|Nutmeg||0.5 g||1.4 tsp|
|Truffles||30 g||1.0 oz|
- Cut lean pork into 30-40 mm (1-1.5”) pieces. Mix with 15 g salt and 4 g sugar. Hold in refrigerator for 2 days.
- Cut pork belly into 10x40 mm strips. Mix with 5 g salt and 1 g sugar. Hold in refrigerator for 2 days.
- Grind lean pork through 6 mm (1/4”) plate and mix with nutmeg and chopped truffles.
- Grind pork belly through 3 mm (1/8”) plate and mix with ground lean pork.
- Stuff into 40-60 mm pork bungs about 50 cm (20”) long.
- Cook in water at 80° C (176° F) for 1-1.5 hours depending on the diameter of the sausage.
- Keep refrigerated.