Butifarra

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Butifarra Ingredients

2 ts Salt [a]	1/4 ts Minced fresh thyme or 1/8
1/4 ts Black pepper [a]	2 tb White wine [a]
1/8 ts Cayenne; ground chiles or	1 1/2 lb Lean pork; coarsely ground
1/8 ts Grated nutmeg [a]	1/2 lb Pork fat; coarsely ground
1/8 ts Ground cloves [a]	Prepared hog casings

Instructions for Butifarra

Heres one of my very favorite sausages: "This is from Catalonia, in Spain. Its believed that the North African/Moorish influence is what inspired the use of sweet spices (nutmeg, cloves, etc) in Spanish cooking. While meat and spices can sound weird, when done well its really good." Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff into the casings. Tie off to make two 30"-long sausages. Prick any air pockets with a pin. Dry the sausages in the refrigerator, uncovered, hung from the shelves or on a wire shelf (you want as much surface as possible exposed to air, so coiling it on a solid shelf wont work), for 2-3 days before cooking. Then poach and/or fry or cut up and use in recipes. The dried sausage can be frozen for 3-4 months. Posted to TNT - Prodigys Recipe Exchange Newsletter by hvane@shrewsbury.org on Sep 24, 1997

Main Ingredient: Cuisine: Uncategorized

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