Botifarra Catalana Cruda

Botifarra Catalana Cruda is a simple fresh sausage from Barcelona, Spain. The sausage must be refrigerated and fully cooked before serving.
Pork, lean600 g1.32 lb
Pork belly, skinless400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper, white4.0 g2 tsp
  1. Grind lean pork through 6 mm (1/4”) plate.
  2. Grind pork belly through 6 mm (1/4”) plate.
  3. Mix/knead ground lean pork with salt adding a little water until sausage mass feels sticky.
  4. Add ground pork belly and pepper and mix all together.
  5. Stuff into 28-30 mm pork casings forming rings about 25 cm (10”) long.
  6. Refrigerate.
Cook fully before serving by frying, grilling or cooking in water.

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