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.
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
  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.
Consume cold.

Available from Amazon in paperback and eBook format

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