Botifarra de Ceba, Spanish blood sausage. 1001 Greatest Sausage Recipes.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken reduces fat content while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

Soak 650 grams of hog casings in water for 1 hour.

Chop onions and cook them for 1 hour until cooled down.

Grind the cooked onions with some fat through a quarter inch plate.

Add blood to the ground mixture, along with oregano.

Stuff the mixture into the hog casings, tying them off securely.

Cook the stuffed sausages in boiling water for about 45 minutes, ensuring they reach an internal temperature of 160°F.

Carefully remove the sausages from the water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens