Butifarra Lorquina is a Spanish blood sausage popular in regions of Murcia and Valencia. Lorca is a municipality and city in the autonomous community of Murcia in southeastern Spain, and this is where the sausage name – Butifarra “Lorquina” comes from.
|Back fat||420 g||0.92 lb|
|Pork skins||200 g||0.44 lb|
|Head meat, jowls (cheeks)||300 g||0.66 lb|
|Blood||80 ml||2.66 oz fl|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Black pepper||2.0 g||1 tsp|
|Cinnamon||1.0 g||½ tsp|
|Aniseed, ground||0.3 g||1/8 tsp|
|Cloves||0.3 g||1/8 tsp|
- Cook skins and split heads (if used) in water at 95° C (203° F) until meat separates from bones. Spread on the table, cool and when still warm, but comfortable to handle, separate meat from bones. Break or cut into smaller pieces.
- Dice back fat into 6 mm (1/4”) cubes.
- Mix all materials with salt, spices and blood.
- Stuff into 50-70 mm pork bungs forming 50 cm (20”) closed loops.
- Cook at 85° C (185° F) for 45-75 minutes depending on the diameter of the sausage.
- Store in refrigerator.
The sausage can be eaten cold, cooked or grilled.