Butifarra Negra

Butifarra Negra (Black Butifarra) is a Spanish blood sausage from Catalonia. Depending on a production style butifarra can be a fresh, cooked or even dry sausage. Some butifarras are sweet (Butifarra Dulce) and are of light color, others contain blood (Butifarra Negra) and are dark.
MeatsMetricUS
Pork butt, heart, pork trimmings400 g1.32 lb
Pork jowl, belly200 g0.44 lb
Pork back fat100 g0.22 lb
Pork liver50 g0.11 lb
Pork skins100 g0.22 lb
Pork blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Onion, chopped40 g1/2 onion
Instructions
  1. Chop onion finely and fry in a little oil until glassy but not browned.
  2. Cut back fat into 1/4” (6 mm) cubes.
  3. Cook the skins in a little water (below the boiling point) until soft. Drain and cool.
  4. Grind the skins through 1/8” (3 mm) plate.
  5. Grind all meats through 3/8” (10 mm) plate.
  6. Mix all meats, fat, spices and blood together.
  7. Stuff into 36 mm hog casings forming 12” (30 cm) long loops.
  8. Cook in water at 80° C (176° F) for 35 minutes.
  9. Cool in cold water for 10 minutes. Cool in air to evaporate moisture and refrigerate.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish