Botillo de León

This is a large sausage from Castlla- León region of Spain which is stuffed into pork blind cap (caecum) or stomach and weighing 1-1.5 kg. It is called botelo or butelo in Galicia, but in Castlla- León its name is “botillo.”
Pork tails, ribs and jaws with attached meat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet15 g7 tsp
Pimentón, hot10 g5 tsp
Oregano, dry1.0 g½ tsp
Garlic, smashed7.0 g2 cloves
  1. Cut meats into 50-60 mm (2 “) long pieces.
  2. Mix salt with all spices adding a little water to create a paste.
  3. Mix meats with the paste and hold for 24 hours in refrigerator.
  4. Stuff firmly into pork blind cap (caecum).
  5. Using oak wood apply cold smoke at 18° C (64° F) 3-4 days. Try to deliver smoke at least for 8 hours each day.
  6. Dry at 12-15° C (53-59° F), 65-75% humidity, from 3-4 days to 15-20 days for a drier sausage.
Serve by cooking in water (below the boiling point) for about 2 hours. Botillo de León is usually served with potatoes and vegetables.

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