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Homemade Botifarra
Botifarra is a traditional Catalan pork sausage that embodies the rich culinary heritage of Catalonia, Spain. Known for its robust flavor and juicy texture, this homemade version is seasoned with nutmeg and black pepper, making it a delightful addition to any meal. Perfect for grilling or pan-frying, serve it alongside crusty bread, roasted vegetables, or a fresh salad for a truly authentic experience. Making botifarra at home not only allows you to enjoy its exquisite taste but also connects you to centuries of Catalan tradition.
Servings: 4
Ingredients
- Sausage casing
- 1 package (natural hog casings, soaked in water)
- Pork belly
- 1 pound, minced
- Pork shoulder
- 2 pounds, minced
- Salt
- 2 teaspoons
- Black pepper
- 1 teaspoon, freshly ground
- Nutmeg
- 1/2 teaspoon, freshly grated
Instructions
- In a large bowl, combine the minced pork shoulder and pork belly until well mixed.
- Add salt, black pepper, and nutmeg to the meat mixture. Mix thoroughly to ensure even seasoning.
- Rinse the sausage casings under cold water, then soak them in a bowl of water to make them pliable.
- Using a sausage stuffer or a funnel, carefully stuff the meat mixture into the sausage casing, twisting every 4 inches to form links. Be careful not to overstuff.
- Once stuffed, prick the sausages all over with a pin to eliminate any trapped air bubbles.
- Place the sausages on a tray lined with parchment paper and refrigerate for 24 hours to allow the flavors to develop.
- To cook the botifarra, preheat your grill or frying pan over medium heat. Grill or fry the sausages for about 15 minutes, turning occasionally, until they are browned and cooked through.
- Serve hot with crusty bread or alongside roasted vegetables.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 15 minutes • Calories: 400 • Fat: 33g • Carbs: 1g • Protein: 28g • Sodium: 800mg • Sugar: 0g