Meats and Sausages
Butifarra-Dulce
Sweet Butifarra is popular in the Catalonia region of Spain, especially in Gorona which is North of Barcelona. It is a traditional sausage that is presented fresh or dried, like a salami. It is said that this sausage was one of the favorite dishes of the painter Salvador Dali.
| Meats | Metric | US |
|---|---|---|
| Pork | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Pimentón, sweet (Spanish smoked paprika) | 3.0 g | 1 tsp |
| Cinnamon | 2.0 g | 1 tsp |
| Honey | 20 g | 1 Tbsp |
| Lemon zest, grated | 1/2 lemon | |
| Sherry | 30 ml | 1 oz fl |
| Cream | 30 ml | 1 oz fl |
Instructions
- Grind meat through 1/4” (6 mm) plate.
- Using mixer blend sherry, cream, salt and spices together.
- Stuff into 32 mm hog casings.
- Refrigerate. Cook before serving.
Notes
Sweet butifarra is usually served with apples:
Butifarra sausage, 2Sugar, 2 Tbsp Lemon peel, 1 lemon
Golden apples, 4 Cinnamon stick, 1
Water, 120 ml (1/2 cup) Sweet wine or grape juice, 60 ml (1/4 cup)
Sweet butter, 20 g (1 oz)
Peel the apples, remove the core and cut into wedges. Put everything in a skillet, less apples, and cook uncovered for 10 minutes. Prick the sausages with a fork and add with apples to the skillet. Cook for additional 10 minutes.
