Botifarra de Huevos (Gerona)

As the name implies Botifarra de Huevos is a sausage made with eggs (“huevo” means an egg in Spanish). Mixing one egg with ground meat to improve binding is a common culinary practice and many German sausages employ this technique, but in botifarra de huevos eggs are added in a large number, usually 2-5 eggs per 1 kg of meat. The sausage is very popular in Gerona (in Catalan language Girona) which is the city and municipality in region of Catalonia.
Pork tongue, lungs, heart, stomach750 g1.65 lb
Dewlap and pork belly250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper5.0 g2.5 tsp
  1. Place tongue, lungs, heart and stomach in a boiling water and cook at 95-100° C (203-212° F) for 30-45 minutes.
  2. Place dewlap and pork belly in a boiling water and cook at 95-100° C (203-212° F) for 5-10 minutes.
  3. Drain meats, cool so they can be handled and grind through 6 mm (1/4”) plate.
  4. Beat the eggs and mix them with spices and ground meats.
  5. Stuff into natural casings: thin botifarra - 20-30 mm, form rings, thick botifarra - 30-40 mm, form rings or leave in straight sections. Make rings and straight sections about 20-30 cm (8-12”) long.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Store in refrigerator.
The sausage is ready to eat.

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