"Where I grew up in Catalonia, special holidays were often celebrated with a huge barbecue in the town square. Sizzling on the grills were hundreds of sausages -- butifarra -- and the aroma as the fat dropped into the fire was overwhelming. They were the best hot dogs I ever tasted. Catalans love mushrooms almost as much as they love butifarra. There's no better combination than these two great Catalan ingredients."
Source: Jose Andres "Made in Spain"
1. Remove the sausage skins and cut the meat into 1-inch pieces. Slice the mushrooms into half or quarters, depending on how large they are. The mushroom pieces should be about the same size so that they cook evenly.
2. Heat the olive oil in a large saute pan over medium-low heat. Add the sausage and brown on both sides, about 2 minutes. Using a slotted spoon or tongs, transfer the sausage to a plate. Add the onion to the pan and cook, stirring occasionally, until it is soft and golden brown,a bout 10 minutes. Pour in the Moscatel and reduce until the alcohol evaporates, about 30 seconds.
3. Increase the heat to medium, add the mushrooms, thyme, and bay leaf, and cook for another 2 minutes. Return the sausage to the pan, mix in the raisins and pine nuts, and cook for 2 more minutes. Season to taste with salt and garnish with parsley.
Jose's Tip: Butifarra is available online and in specialty grocery stores. Substitute a mild pork sausage if you can't find it. In Catalonia, this sausage is often served with white beans -- another great combination you can easily try at home.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (47%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 40mg||1 %|
|Potassium 68.3mg||2 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.3g|
|Protein 0.6g||1 %|
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Calories per serving: 34
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