Butifarra Blanca

Butifarra blanca translates in Spanish into a “white sausage.” There are version with rice, in many cases whole eggs are included. Many countries have similar sausages, for example Boudin Blanc in France or White Pudding in England.
Pork lean, butt700 g1.54 lb
Dewlap, jowls, fat trimmings100 g0.22 lb
Pork belly200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
  1. Dice 1/3 part of fat into 6 mm (1/4") cubes.
  2. Grind fat through 6 mm (1/4") plate.
  3. Grind meats through 6 mm (1/4”) plate.
  4. Mix ground meat, fat, and all ingredients. Hold for 24 hours in refrigerator.
  5. Stuff into into 36 mm hog casings.
  6. Cook in water at 80° C (176° F) for 40 minutes.
  7. Cool the sausages for 10 minutes in cold water.
  8. Drain and place on a table to evaporate the moisture.
  9. Refrigerate.

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