Butifarra

Butifarra sausage is one of the most important dishes of the Catalan cuisine. They are also popular in South America, especially in Colombia (Botifarra Soledeña).
MeatsMetricUS
Beef700 g1.54 lb
Pork jowls, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper1.0 g1/2 tsp
Garlic powder1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cayenne0.5 g1/4 tsp
Red wine60 ml2 oz fl
Instructions
  1. Grind beef through 1/4” (5 mm) plate.
  2. Grind pork through 3/8” (10 mm) plate.
  3. Mix/knead beef with salt until sticky. Add wine and spices and remix. Add ground jowls and mix all together.
  4. Stuff into 36 mm hog casings, leave in one coil.
  5. Refrigerate. Cook before serving.

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