Homemade Butifarra

Ingredients

Pork belly

2 pounds, minced

Pork shoulder

2 pounds, minced

Salt

1 tablespoon

Black pepper

1 teaspoon, freshly ground

Nutmeg

1/2 teaspoon, freshly grated

Sausage casing

2-3 meters, cleaned and soaked in warm water

Instructions

1. In a large mixing bowl, combine the minced pork shoulder and pork belly. Make sure they are well mixed for an even texture.
2. Sprinkle salt, black pepper, and nutmeg over the meat mixture. Using your hands, mix thoroughly until all ingredients are well incorporated.
3. Rinse the sausage casing under cold water to clean it, then soak it in a bowl of warm water for about 30 minutes to make it pliable.
4. Carefully stuff the meat mixture into the sausage casing, being cautious not to overfill. Twist the casing every 4 inches to form individual sausage links.
5. Using a pin, prick the sausages all over to release any trapped air bubbles, which helps prevent bursting during cooking.
6. Hang the sausages in a cool, dry place for a couple of hours to allow them to dry out slightly.
7. To cook the sausages, heat a frying pan over medium heat. Cook the sausages for about 15 minutes on each side, or until they are browned and cooked through.
8. Serve the Butifarra hot, paired with crusty bread, a side of pickled vegetables, or your favorite mustard.