Spanish Butifarra

[Epicurohn]

Anybody has a recipe for making Spanish Butifarras, chorizo Sarta, chorizo Vela, Cantimpalo or Soria?



David

[georgebaker]

Hi
Try this link.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=39164

I had some with smoked paprika last week in Barcelona, I fryed them and when almost done dropped into a pan of cooked white beans

George

[Epicurohn]

Thanks George. I've been making one of Len Poli's cured Butifarra variations (since Butifarras have many accepted varieties) based on cumin, nutmeg, garlic and vinegar.



http://lpoli.50webs.com/index_files/Butifarra.pdf


I'll give your suggestion a try.


David

[vagreys]

Hi. I haven't tried Len's cured Butifarra recipe, but I've been making a butifarra crua ever since I returned from Barcelona, several years ago. I found that, in the Raval at least, the locals were mostly eating a very simple butifarra. The proportion of salt to pepper is classic, and was used for Lucanian sausages in the Middle Ages. You can always add other spices and seasonings, but this basic butifarra crua is hard to beat. I prefer about a 20% fat content for these. I use 35-38mm casing, which makes for a nice, fat, juicy sausage. Sorry, but I don't have metric measures, so beware the US volumetrics.

For each pound of sausage:
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 Tablespoons water

Dissolve the salt in the water and add the pepper to the water, and set aside. Do the primary grind of the meat and fat. Pour the saltwater and pepper mixture over the meat and mix well. Run the seasoned meat mixture through the final grind and case. Allow the sausages to chill overnight, before using. I particularly enjoy grilling and serving it on a bed of white beans in sofrito.

People frequently tell me it is the best sausage they've had, and I'm always mystified, but they seem sincere, so I just accept it. There is something magic about that proportion of salt and pepper to pork.