Butifarrón

Butifarrón is a cooked sausage very similar to butifarra. It is made from lean pork, hard pork fat and often from pork and beef. Hard fat is usually diced in little cubes which become visible show pieces once the sausage is sliced.
Calories: 260
Servings: 10
Prep time: 45 minutes
Cook time: 1 hour

Nutritional information

MeatsMetricUS
Lean pork600 g1.32 lb
Lean beef200 g0.44 lb
Back fat or hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, diced3.0 g1 clove
Instructions
  1. Dice back fat into 6 mm (1/4") cubes.
  2. Grind pork through 5 mm (1/4") plate.
  3. Grind beef through 5 mm (1/4") plate.
  4. Mix beef and pork with all ingredients. Add cubed fat and mix again.
  5. Stuff into 40-50 mm beef middles, make sections 30-40 cm (12-14") long.
  6. Hold overnight in refrigerator or for 4 hours at room temperature.
  7. Optional step: smoke at 60° C (140° F) for two hours.
  8. Cook in water at 80° C (176° F) for 60 minutes.
  9. Cool in cold water for 10 minutes. Cool in air to evaporate moisture and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages