Butifarra Traidora

This butifarra is nicknamed "treacherous" (traidora) as it is made with tongue, lips, head meat and we all know the saying: loose lips sink ships. The sausage is popular in north-western parts of Catalonia in Pyrenees mountains. This rather greasy sausage was made from offal meat, fat and leftover meat trimmings. It is slightly darker than a typical butifarra.

Calories: 280

Servings: 10

Prep time: 1.5 hours

Cook time: 50 minutes

Nutritional information

Materials	Metric	US
Pork head meat, liver, skins (<10%), kidneys, lungs, meat trimmings	400 g	0.88 lb
Pork tongue	100 g	0.22 lb
Fat, fat trimmings	400 g	0.88 lb
Wheat flour	40 g	1.41 oz
Onion, finely chopped	30 g	1.0 oz
Water or meat stock	30 ml	`2 Tbsp

Ingredients per 1000g (1 kg) of materials

Salt	12 g	2 tsp
White pepper	2.0 g	1 tsp
Cilantro, finely chopped	10 g	2 Tbsp
Cumin	1.0 g	1/2 tsp
Nutmeg	1.0 g	1/2 tsp
Garlic, smashed	10 g	3 cloves

Instructions

Cook all meats (except liver) until soft. Remove meat from bones and cut into smaller pieces.
Scald liver in hot water for 5 minutes. Cool in cold water.
Grind meats, fat and liver with 5 mm (1/4”) plate.
Mix meats with water (or meat stock from boiling meats) all ingredients and flour.
Stuff into 40-50 mm pork or beef middles.
Cook in water at 80° C (176° F) for 40-50 minutes.
Cool in cold water for 5 minutes. Hang briefly to cool.
Refrigerate.

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