Meats and Sausages
Botifarra Perol
Botifarra Perol originated in Gerona (in Catalan language Girona) which is the city and municipality in region of Catalonia, but it has become popular in other Catalan provinces. In traditionally produced botifarra all meats were cooked in a pot called “perol” which is a type of a Dutch oven and this is how the sausage acquired its name.
| Meats | Metric | US |
|---|---|---|
| Pork head meat, lungs, skins, heart, tongue, stomach | 750 g | 1.65 lb |
| Dewlap (or jowls)* | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 4.0 g | 2 tsp |
| Cinnamon | 0.5 g | ¼ tsp |
| Nutmeg | 0.3 g | 1/8 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
Instructions
- Place all meats in a boiling water and cook at 95-100° C (203-212° F) for 30-45 minutes. Drain and cool.
- Grind through 3 mm (1/8”) plate.
- Mix ground meats with all spices.
- 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.
- Cool in air at 8-12° C (46-53° F).
- Store in refrigerator.
Notes
* dewlap is pork double chin, you can substitute with jowls (cheeks).
Serve the sausage cold, grilled or use in stews.
Serve the sausage cold, grilled or use in stews.
