Butifarra Blanca with Pork and Beef
Butifarra like Butifarrón can be made not only from pure pork only, but from pork and beef as well.
| Meats | Metric | US |
|---|
| Lean pork | 250 g | 0.55 lb |
| Lean beef | 300 g | 0.66 lb |
| Skins | 100 g | 0.22 lb |
| Back fat, belly fat or fat trimmings | 350 g | 0.77 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 22 g | 3.5 tsp |
| White pepper | 2.0 g | 1 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| White wine | 15 ml | 1 Tbsp |
Instructions
- Cook skins in water (below the boiling point) for 60 minutes.
- Dice 1/3 part of fat into 6 mm (1/4") cubes.
- Grind fat through 6 mm (1/4") plate.
- Grind meats through 6 mm (1/4”) plate.
- Mix ground meat, fat, and all ingredients. Hold for 24 hours in refrigerator.
- Stuff into into 32 mm hog casings or 40-45 mm beef middles forming 20 cm (8") rings. Tie the ends together.
- Cook in water at 80° C (176° F) for 40 minutes.
- Cool the sausages for 10 minutes in cold water.
- Drain and place on a table to evaporate the moisture.
- Refrigerate.
Meats and Sausages
