Meats and Sausages
Figatells
Figatells is a fresh Spanish sausage made of pork meat, pork liver and kidneys. The sausage is popular in he regions of Valencia and Aragon. It is a type of hamburger which is wrapped in caul fat membrane and then fried or grilled.
| Meats | Metric | US |
|---|---|---|
| Semi-fat pork (70/30, lean to fat) | 400 g | 0.88 lb |
| Pork liver | 300 g | 0.66 lb |
| Pork kidneys | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Chopped parsley | 1 bunch | 3 Tbsp |
Instructions
- Rinse kidneys well in water, drain and cut in halves. Remove any veins and connective tissues. Immerse in cold water for 1 hour. Change water and soak again for 2 hours. Repeat the procedure until the water becomes clear.
- Scald liver in hot water for 5 minutes.
- Grind all meats with 5 mm (1/4") plate.
- Mix meat with all ingredients. Form meat balls.
- Wrap each meat ball all around with a sheet of caul fat. Flatten into eat patty shape.
- Refrigerate.
Notes
Cook before serving. Figatells are usually fried or grilled and served with potatoes and vegetables or on toasted bread, often with fried onions.
Caul fat is a type of fat netting that separated abdomen from intestines. It white and very firm membrane that can be purchased already cleaned and scalded. Used often in making fancy products like French crépinette, English faggots, Swiss atriau, or roulades and pâtés.
Occasionally, garlic and pine nuts are added.
Caul fat is a type of fat netting that separated abdomen from intestines. It white and very firm membrane that can be purchased already cleaned and scalded. Used often in making fancy products like French crépinette, English faggots, Swiss atriau, or roulades and pâtés.
Occasionally, garlic and pine nuts are added.
