Meats and Sausages
Paltruch-Bisbot
Paltruch also known as Bisbot or Bisbe is a Spanish blood sausage (blood head cheese) very popular in Gerona (in Catalan language Girona) which is the city and municipality in the region of Catalonia. It is a type of a very thick butifarra and it goes by many names: paltruc, bull, bisbe negre, bisbot negre, obispo negro, butifarra de barilla. When made without blood it changes its name to paltruch blanco, bisbe blanc, bull blanc or bisbot.
| Meats | Metric | US |
|---|---|---|
| Dewlap, jowls | 140 g | 4.93 oz |
| Tongue | 160 g | 5.64 oz |
| Heart, lungs, liver, stomach | 200 g | 7.05 oz |
| Head meat | 120 g | 4.23 oz |
| Back fat, hard fat trimmings | 130 g | 4.58 oz |
| Pork blood | 250 ml | 8.33 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3.5 tsp |
| Black pepper | 5.0 g | 2.5 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
Instructions
- Cut back fat into 3 mm (1/8”) strips, about 8 cm (3”) long.
- Grind all meats through 2-3 mm (1/8) plate.
- Mix blood with salt and spices.
- Mix ground meats, fat and blood well together.
- Stuff into pork blind caps (caecum), about 20 cm (8”) long.
- Cook in water at 80° C (176° F) for 60 minutes.
- Keep in refrigerator.
Notes
Consume cold.
The sausage is also stuffed in pork bungs.
The sausage is also stuffed in pork bungs.
