Butifarra Lorquina

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 fat420 g0.92 lb
Pork skins200 g0.44 lb
Head meat, jowls (cheeks)300 g0.66 lb
Blood80 ml2.66 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Black pepper2.0 g1 tsp
Cinnamon1.0 g½ tsp
Aniseed, ground0.3 g1/8 tsp
Cloves0.3 g1/8 tsp
  1. 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.
  2. Dice back fat into 6 mm (1/4”) cubes.
  3. Mix all materials with salt, spices and blood.
  4. Stuff into 50-70 mm pork bungs forming 50 cm (20”) closed loops.
  5. Cook at 85° C (185° F) for 45-75 minutes depending on the diameter of the sausage.
  6. Store in refrigerator.
The sausage can be eaten cold, cooked or grilled.

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