Butifarra
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:18pm

Ingredients




2 teaspoons Salt [a]
teaspoon Black pepper [a]
teaspoon Cayenne, ground chiles or hot teaspoon Grated nutmeg [a]
teaspoon Ground cloves [a]
teaspoon Minced fresh thyme or ⅛ teaspoon crumbled dried [a]
2 tablespoons White wine [a]
pound Lean pork, coarsely ground [b]
pound Pork fat, coarsely ground [b]
Prepared hog casings

Preparation

1 Here's one of my very favorite sausages: 2 "This is from Catalonia, in Spain. It's believed that the North African/Moorish influence is what inspired the use of sweet spices (nutmeg, cloves, etc) in Spanish cooking. While meat and spices can sound weird, when done well it's really good." 3 Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff into the casings. Tie off to make two 30"-long sausages. Prick any air pockets with a pin. Dry the sausages in the refrigerator, uncovered, hung from the shelves or on a wire shelf (you want as much surface as possible exposed to air, so coiling it on a solid shelf won't work), for 2-3 days before cooking. Then poach and/or fry or cut up and use in recipes. The dried sausage can be frozen for 3-4 months.