Butifarra

Ingredients

• Sausage casing (10 feet)
• Nutmeg (1/2 teaspoon)
• Black pepper (1 teaspoon)
• Salt (20 g)
• Pork belly (500 g, minced)
• Pork shoulder (1 kg, minced)

Instructions

1. Combine the minced pork shoulder and pork belly in a large bowl.
2. Add the salt, black pepper, and nutmeg to the meat and mix well.
3. Rinse the sausage casing under cold water to clean it and then keep it in a bowl of warm water for about 30 minutes.
4. Stuff the meat mixture into the sausage casing, twisting it every 4 inches to form links.
5. Prick the sausages all over with a pin to eliminate any air bubbles.
6. Let the sausages dry for a couple of hours in a cool place.
7. Cook the sausages in a frying pan over medium heat until they are browned and cooked through, about 15 minutes on each side.