The flavor of the botifarra or butifarra is one of the most striking among its guests and main fans since it differs from chorizo and longaniza because, in the botifarra, the flavor of pepper predominates.
Botifarra is a classic fresh sausage made with pork, seasoned with salt and other spices. Although there are different types of recipes on botifarras, this is a very homemade and simple recipe in which excellent results obtained.
How to recognize the botifarras in the market?
The most common way to identify the botifarras is by their size, their usual presentation is that of individual pieces, which are about 4 or 5 cm thick, and 10 to 15 in length. They are not very large. Usually, they are smaller than the size of the chorizo, and for this reason, they are easy to recognize.
The botifarra is a small sausage that can be served as an entrance or as a snack in a meeting or event, accompanied by good lemon hulls so that the diner can enjoy it to taste.
Although they are not only for preparing and eating at events, we can also make them eat at home, whether lunch, at dinner, on an afternoon of movies, or at a time of cravings.
These botifarras are delicious with an unmatched taste, which over time, has managed to conquer millions of palates.
I am sure that with this recipe, your palate and you will be equally delighted, and when you discover how easy it can be to prepare botifarras at home, you will not stop making them. Let’s cook.Español
- 1½ lb of pork.
- ½ lb bacon
- ½ meter of pork gut.
- Salt and pepper to taste.
- 1 pinch of cinnamon
- Lemon juice.
- Divide the bacon into two equal parts. One of them cut it into tiny pieces, and the other, grind it together with the pork.
- Once ground adds seasonings, that is, salt, pepper, and a pinch of cinnamon (If you want, you can add others). Knead very well to integrate the ingredients. Make balls with the dough.
- Apart, wash the pork belly with enough lemon juice to remove excess fat. Stuff the balls in the pork gut and tie, leaving the distance you want between them.
- Cook in enough boiling water for 15 minutes. Remove from the water and shoot them with a needle or pin to remove the water.
- Hang up and let dry.
- Roast them on iron to enjoy them.