Catalan Butifarra sausage | Celebrate Sausage S03E20

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken provides a leaner option while maintaining flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and can add richness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine maintains acidity without alcohol.

pig intestines

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle and more affordable.

Welcome to the channel and introduction to the series.

Introduce the dish: Catalonian sausage called Butifara.

Cut pork shoulder, pork belly, and pork jowl into small pieces for grinding.

Grind the meat using a coarse grind (10 to 12 millimeter).

Check the meat temperature, aiming for below 34 degrees Fahrenheit.

Prepare the spice mixture: salt, black pepper, Sherry, and water.

Grind the meat again with the spices until well mixed and sticky.

Stuff the mixture into soaked 32 millimeter hog casings, creating 12 inch links.

Prick the sausages to release air pockets.

Refrigerate the sausages overnight to allow flavors to meld.

Cook the sausages on a grill or stovetop until they reach an internal temperature of 153-155 degrees Fahrenheit.

Slice and serve the sausages.

Cooking Techniques

Equipment Needed

Spice Level: