Butifarra Traidora

This butifarra is nicknamed "treacherous" (traidora) as it is made with tongue, lips, head meat and we all know the saying: loose lips sink ships. The sausage is popular in north-western parts of Catalonia in Pyrenees mountains. This rather greasy sausage was made from offal meat, fat and leftover meat trimmings. It is slightly darker than a typical butifarra.

Pork head meat, liver, skins (<10%), kidneys, lungs, meat trimmings400 g0.88 lb
Pork tongue100 g0.22 lb
Fat, fat trimmings400 g0.88 lb
Wheat flour40 g1.41 oz
Onion, finely chopped30 g1.0 oz
Water or meat stock30 ml`2 Tbsp
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper2.0 g1 tsp
Cilantro, finely chopped10 g2 Tbsp
Cumin1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Garlic, smashed10 g3 cloves
  1. Cook all meats (except liver) until soft. Remove meat from bones and cut into smaller pieces.
  2. Scald liver in hot water for 5 minutes. Cool in cold water.
  3. Grind meats, fat and liver with 5 mm (1/4”) plate.
  4. Mix meats with water (or meat stock from boiling meats) all ingredients and flour.
  5. Stuff into 40-50 mm pork or beef middles.
  6. Cook in water at 80° C (176° F) for 40-50 minutes.
  7. Cool in cold water for 5 minutes. Hang briefly to cool.
  8. Refrigerate.

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