Butiffara Dulce | Celebrate Sausage S05E09

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken provides a leaner option while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice retains sweetness without alcohol.

Soak hog casings in water with baking soda overnight in the fridge.

Cut pork shoulder and pork back fat into manageable pieces.

Partially freeze the meat for 30 to 45 minutes.

Grind the partially frozen meat using a meat grinder fitted with a 6mm plate.

Mix ground meat with salt, white pepper, smoky sweet paprika, cinnamon, and potato starch until well combined.

Add lemon zest and mix again.

Measure out liquids (dry sherry, heavy cream, honey) to equal roughly 10% of the weight of the sausage and add to the mixture.

Mix until the meat batter is tacky.

Stuff the casings with the meat mixture, ensuring not to overfill.

Link the sausages by pinching and twisting them into desired lengths.

Prick each sausage with a sausage pricker to allow for expansion during cooking.

Refrigerate sausages overnight before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens