Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Pork head meat, liver, skins (<10%), kidneys, lungs, meat trimmings | 400 g | 0.88 lb |
| Pork tongue | 100 g | 0.22 lb |
| Fat, fat trimmings | 400 g | 0.88 lb |
| Wheat flour | 40 g | 1.41 oz |
| Onion, finely chopped | 30 g | 1.0 oz |
| Water or meat stock | 30 ml | `2 Tbsp |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Cilantro, finely chopped | 10 g | 2 Tbsp |
| Cumin | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Garlic, smashed | 10 g | 3 cloves |
Instructions
- Cook all meats (except liver) until soft. Remove meat from bones and cut into smaller pieces.
- Scald liver in hot water for 5 minutes. Cool in cold water.
- Grind meats, fat and liver with 5 mm (1/4”) plate.
- Mix meats with water (or meat stock from boiling meats) all ingredients and flour.
- Stuff into 40-50 mm pork or beef middles.
- Cook in water at 80° C (176° F) for 40-50 minutes.
- Cool in cold water for 5 minutes. Hang briefly to cool.
- Refrigerate.
