Botelo or Butelo Gallego

Botelo, also known as Butelo is a popular sausage in Lugo province situated in Galicia region of Spain. Botelo is especially popular in el Barco de Valdeorras; a municipality in Ourense in the Galicia region. The sausage is similar to Androlla, however, it is stuffed into a larger casing.
MeatsMetricUS
Pork spare ribs700 g1.54 lb
Pork skin (corteza)*100 g0.22 lb
Jowls100 g0.22 lb
Meat trimmings**100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #1***2.5 g1/2 tsp
Sugar5.0 g1 tsp
Pimentón, sweet8.0 g4 tsp
Pimentón, hot4.0 g2 tsp
Garlic10 g3 cloves
Oregano, dry2.0 g3 tsp
White dry wine60 ml2 oz fl
Instructions
  1. Chop ribs into ¾” (2 cm) long pieces. The bones are not removed.
  2. **Separate meat from bones and chop.
  3. *Partially slice the skins (not all the way) and bake or grilled them. They may even be fried, however, filter the oil and dry the skins. Cut the grilled skins into smaller pieces. Mix wine, salt and spices together. Add ribs, meat and skins and mix all together. Place in a container or food grade plastic bag in refrigerator for 12 hours.
  4. Stuff firmly into a large diameter casing like pork caecum, stomachs or bladders. The casings are not uniform so the shape of the sausage will vary – caecum being long and oval, round and bag-shaped for bladders and stomachs.
  5. Smoke at 18° C (64° F) with oak wood for 30 hours.
  6. Dry at 12-15° C (53-5°9 F) for 7 – 20 days (7 days being the minimum, counting from the moment the sausage was stuffed, smoking time included).
  7. Refrigerate.
Notes
The sausage exhibits an intense red color.
The texture is rather loose and different meat cuts are easy to distinguish.
**Meat trimmings rich in connective tissue: jowls, tails, meat trimmings attached to skeleton and bones, shoulder, head meat. Bones may be included. *** Optional. For stronger color and decreased possibility of meat spoilage a curing salt containing sodium nitrite can be added. American pink cure #1 contains 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for the salt (24 g in this recipe).
Depending on a casing butelo can weigh from 1 to 5 kg (2.2 – 11 lb).
The flavor of the sausage is strongly influenced by the quality of the meat that comes from locally grown and free roaming “celta” pigs.
Botelo is always cooked in water before consumption. It may require 2.5 – 3 hours cooking time. It is usually served with boiled potatoes and turnips. Pieces of rib bones are easy to spot and separate from meat easily.

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