Paltruch-Bisbot

Paltruch also known as Bisbot is a Spanish blood sausage (blood head cheese) very popular in Gerona (in Catalan language Girona) which is the city and municipality in region of Catalonia.
MeatsMetricUS
Dewlap, jowls140 g4.93 oz
Tongue160 g5.64 oz
Heart, lungs, liver, stomach200 g7.05 oz
Head meat120 g4.23 oz
Back fat, hard fat trimmings130 g4.58 oz
Pork blood250 ml8.33 oz fl
Ingredients per 1000g (1 kg) of meat
Salt20 g3 tsp
Black pepper5.0 g2.5 tsp
Cinnamon1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Cloves, ground0.3 g1/8 tsp
Instructions
  1. Cut back fat into 3 mm (1/8”) strips, about 8 cm (3”) long.
  2. Grind all meats through 2-3 mm (1/8) plate.
  3. Mix blood with salt and spices.
  4. Mix ground meats with blood well together.
  5. Stuff into pig bung caps or middles, about 20 cm (8”) long.
  6. Cook in water at 80° C (176° F) for 60 minutes.
  7. Keep in refrigerator.
Notes
Consume cold.

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