Meats and Sausages
Butifarra Lorquina
Butifarra Lorquina is a Spanish blood sausage popular in regions of Murcia and Valencia. Lorca is a municipality and city in the autonomous community of Murcia in southeastern Spain, and this is where the sausage name – Butifarra “Lorquina” comes from.
| Meats | Metric | US |
|---|---|---|
| Back fat | 420 g | 0.92 lb |
| Pork skins | 200 g | 0.44 lb |
| Head meat, jowls (cheeks) | 300 g | 0.66 lb |
| Blood | 80 ml | 2.66 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Cinnamon | 1.0 g | ½ tsp |
| Aniseed, ground | 0.3 g | 1/8 tsp |
| Cloves | 0.3 g | 1/8 tsp |
Instructions
- Cook skins and split heads (if used) in water at 95° C (203° F) until meat separates from bones. Spread on the table, cool and when still warm, but comfortable to handle, separate meat from bones. Break or cut into smaller pieces.
- Dice back fat into 6 mm (1/4”) cubes.
- Mix all materials with salt, spices and blood.
- Stuff into 50-70 mm pork bungs forming 50 cm (20”) closed loops.
- Cook at 85° C (185° F) for 45-75 minutes depending on the diameter of the sausage.
- Store in refrigerator.
Notes
The sausage can be eaten cold, cooked or grilled.
