Paltruch also known as Bisbot or Bisbe is a Spanish blood sausage (blood head cheese) very popular in Gerona (in Catalan language Girona) which is the city and municipality in the region of Catalonia. It is a type of a very thick butifarra and it goes by many names: paltruc, bull, bisbe negre, bisbot negre, obispo negro, butifarra de barilla. When made without blood it changes its name to paltruch blanco, bisbe blanc, bull blanc or bisbot.
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 g3.5 tsp
Black pepper5.0 g2.5 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg0.5 g1/4 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, fat and blood well together.
  5. Stuff into pork blind caps (caecum), about 20 cm (8”) long.
  6. Cook in water at 80° C (176° F) for 60 minutes.
  7. Keep in refrigerator.
Consume cold.
The sausage is also stuffed in pork bungs.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages