Butifarra Blanca Mezcla (Pork & Beef)

Butifarra like Butifarrón can be made not only from pure pork only, but from pork and beef as well.

Lean pork250 g0.55 lb
Lean beef300 g0.66 lb
Skins100 g0.22 lb
Back fat, belly fat or fat trimmings350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
White pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
White wine15 ml1 Tbsp
  1. Cook skins in water (below the boiling point) for 60 minutes.
  2. Dice 1/3 part of fat into 6 mm (1/4") cubes.
  3. Grind fat through 6 mm (1/4") plate.
  4. Grind meats through 6 mm (1/4”) plate.
  5. Mix ground meat, fat, and all ingredients. Hold for 24 hours in refrigerator.
  6. Stuff into into 32 mm hog casings or 40-45 mm beef middles forming 20 cm (8") rings. Tie the ends together.
  7. Cook in water at 80° C (176° F) for 40 minutes.
  8. Cool the sausages for 10 minutes in cold water.
  9. Drain and place on a table to evaporate the moisture.
  10. Refrigerate.

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