Chorizo de Bofe

Chorizo de bofe (bofe means lungs) is made with offal meat (lungs, spleen, stomach), skins and other meat by products which will be hard to obtain in metropolitan areas, however, in rural areas such meats and blood are usually processed first for sausages. The sausage is also known as sabadeño in Castilla, sabadiego in León and bofeños in Extremadura.
Lean pork300 g0.66 lb
Beef, semi-fat200 g0.44 lb
Lungs, spleen, stomach, skins400 g0.88 lb
Trimmings rich in connective tissue, skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet30 g5 Tbsp
Pimentón, hot5.0 g1 tsp
Oregano, ground1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Garlic, smashed7.0 g2 cloves
Wine60 ml2 oz fl
  1. Take heart, lungs, stomach, skins and trimmings and cook in water (below boiling point) until soft. Drain and cool.
  2. Grind beef and pork through 8 mm (3/8") plate. Grind cooked meats through 3 mm (1/8") plate.
  3. Mix meats and all ingredients together. Hold for 12 hours in refrigerator.
  4. Stuff into 40-50 mm pork or beef middles.
  5. Ferment/dry at 22-24° C (72-75° F), 90% humidity for 48 hours.
  6. Dry at 14-15° C (57-59° F), 70% humidity for 30 days.
  7. Store at 10-12° C (50-52 F), 60-65% humidity or refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs