Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork tongue, lungs, heart, stomach | 750 g | 1.65 lb |
| Dewlap and pork belly | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 5.0 g | 2.5 tsp |
| Eggs | 4 | 4 |
Instructions
- Place tongue, lungs, heart and stomach in a boiling water and cook at 95-100° C (203-212° F) for 30-45 minutes.
- Place dewlap and pork belly in a boiling water and cook at 95-100° C (203-212° F) for 5-10 minutes.
- Drain meats, cool so they can be handled and grind through 6 mm (1/4”) plate.
- Beat the eggs and mix them with spices and ground meats.
- 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.
- Cook in water at 80° C (176° F) for 30 minutes.
- Store in refrigerator.
Notes
The sausage is ready to eat.
