Spanish Butifarra Sausage
User Reviews
5
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Prep Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
25 links
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Calories
76 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Butifarra Sausage
Description
Spanish Butifarra Sausage is crafted from 2 kilograms of pork shoulder, trimmed and cut to fit a grinder. After salting and refrigerating the meat overnight, it is mixed with freshly ground black pepper and optional allspice before grinding through a medium-sized die. The mix is chilled again, then combined with chilled sherry, ice water, and, optionally, C-Bind, a binding agent to help the meat cohere. The mixture is kneaded by hand until sticky and uniform, ready for casing. If casing is used, the mixture is stuffed into hog casings and linked by twisting.
The sausage features a moderate grind texture, allowing both bite and juiciness. The sherry adds a subtle acidity and complexity, while the allspice (if used) imparts a warm aroma. Careful temperature control during grinding and mixing ensures the fat and meat bind properly without melting, which is crucial for the final sausage texture.
This sausage can be cooked fresh, grilled, or incorporated into dishes. It exemplifies classic Spanish butifarra flavors, balancing salt, pepper, and aromatic spices without overpowering the pork base.
Ingredients
- 2 kilograms pork shoulder about 4 1/2 pounds
- 30 grams sea salt about 5 teaspoons kosher salt, or kosher salt
- 10 grams black pepper 1 tablespoon + 1 teaspoon, freshly ground
- 5 grams allspice optional, freshly ground
- 1/4 cup sherry chilled, or red wine
- 1/4 cup water ice
- 1 tablespoon C-Bind (optional)
- Hog casings
Instructions
- Cut the meat into chunks that will fit into your grinder. Mix well with the salt and set in the fridge overnight.
- The next day, put your auger, blade, and die - I prefer the 6 mm, medium die for this sausage - into the freezer for 1 hour before you grind. If you are making links, soak about 15 feet of casings in warm water. Mix the black pepper and allspice with the meat chunks and grind, once or twice, depending on how gristly the meat is.
- Put the mixture in the freezer while you clean up. You want the meat mixture to be close to freezing before you mix it. When it's ready, add the sherry, ice water and C-Bind, if using, and, with your very clean hands, knead and mix the meat for 60 to 90 seconds, until it comes together as one cohesive, sticky ball.
- You now have butifarra. If you don't want to case it, you are done. If you do want links put the meat into the stuffer. Slip a length of casing on the stuffer all the way, leaving about 4 inches of "tail" hanging off. Crank the stuffer down to remove air. "Milk" the air out of the "tail" of casing, then fill the casing entirely, making a large coil. You want it full, but not overly tight at first. Repeat until you've cased all the meat.
- To make links, gently compress one end of a coil and tie off that end of casing. Moving about 6 inches down the coil, pinch off a link with your fingers. Spin that link away from you a few times to form the link. Move down the coil, pinch off another link and, this time, spin it towards you. Repeat until the end, and tie off that last link. (This video shows how I do it.)
- Use a needle or somesuch to prick out any air pockets in the links, gently compressing them to fill the gaps. Be careful, as you don't want to burst the link. Hang your sausages as noted in above and, if you can wait, eat the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25links
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 0.5g | 0% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 503mg | 21% |
| Potassium | 176mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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