Homemade Catalan Butifarra Blanca Sausage
This Catalan sausage highlight taste of premium pork, seasoned minimally with salt and pepper to let the meat's flavor shine. The most simple, basic sausage showcasing quality ingredients.
Equipment
- Meat Grinder
- 3-in-1 Sausage Stuffer
- Needle
Ingredients
- 500 g lean pork
- 250 g of dewlap pork
- 250 g bacon
- 3 eggs
- 4 tbsp salt
- 2 tbsp pepper
Instructions
- Dice pork into 1/4 - 1/2 inch pieces and chill for 1 hour.
- Grind chilled pork through meat grinder twice for texture.
- Season ground pork with salt, pepper.
- Add 3 eggs to seasoned mixture.
- Mix all seasoned ingredients thoroughly.
- Stuff seasoned pork mixture into casings using sausage stuffer.
- Tie off ends of stuffed sausages and prick all over with a needle.
- Cook sausages by boiling, frying, or other preferred method.
Notes
- Use a mix of lean pork, dewlap, and bacon for juicy texture and fat distribution.
- Chill meat before grinding to keep fat firm and prevent sticking.
- Grind meat twice (or more if needed) for consistent, coarse texture.
- Use a sausage stuffer for even filling and smooth shape.
- Keep seasoning simple to let pork flavor shine.