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, lean750 g1.65 lb
Pork trimmings, fat included, pork belly250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Pepper5.0 g3 tsp
Sugar5.0 g1 tsp
Nutmeg0.5 g1.4 tsp
Truffles30 g1.0 oz
  1. 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.
  2. Cut pork belly into 10x40 mm strips. Mix with 5 g salt and 1 g sugar. Hold in refrigerator for 2 days.
  3. Grind lean pork through 6 mm (1/4”) plate and mix with nutmeg and chopped truffles.
  4. Grind pork belly through 3 mm (1/8”) plate and mix with ground lean pork.
  5. Stuff into 40-60 mm pork bungs about 50 cm (20”) long.
  6. Cook in water at 80° C (176° F) for 1-1.5 hours depending on the diameter of the sausage.
  7. Keep refrigerated.
Consume cold.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs