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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages