Butifarra Dulce

Here are a few things you might find useful when making sausage

• High Quality Natural Casings (AA Grade)
• Spanish Sweet Paprika
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

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Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

This recipe is an adaptation from Butifarra-Dulce (meatsandsausages.com)

Print Recipe

5 from 2 votes

Butifarra Dulce

A Catalonian Sweet Sausage

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 700 g pork shoulder
• 300 g pork back fat
• 15 g salt
• 2 g pepper
• 3 g sweet Spanish paprika
• 2 g cinnamon
• 20 g honey
• 30 g sherry
• 50 g heavy cream
• 20 g potato starch optional binder
• hog casing 29mm-32mm

Instructions

Prepare the casing

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the meat and spices

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Grind your chilled meat on a 6mm plate.
• Mix the chilled meat with the spices and liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
• Cook the sausage till you reach your desired internal temperature

Notes

• This Catalonian Sausage is usually served with apples cooked in a honey/lemon syrup. Here is a recipe for that:

  2 Butifarra Dulce

  2 Tbsp Sugar

  The peel from 1 lemon

  3-4 Sweet Apples (I like golden delicious or red delicious) Peeled and cut into wedges

  2 small Cinnamon sticks

  1/2 cup water

  1/4 cup sweet wine (any dessert wine or a sweet sherry)

  1/4 cup honey

  Place the 2 sausage in a skillet with a little oil in it and cook on a medium low heat till the sausage starts to take on some color. Add the apple wedges and the rest of the ingredients listed above. Continue cooking on a medium heat covered till your sausage is almost done cooking. I target an internal of 120f – 130f (48.8c-54.4c). Once I hit this target, I remove the sausage from the skillet and place them on a baking sheet and bake the sausage in a preheated oven set to 250f-300f (121c-148c). The sausage will cook in the oven till they reach an internal of 150f (65.5).

  While the sausage is cooking in the oven, turn the fire on the apple up to medium/high and bring to a simmer, give it a stir and cover. Cook till the sauce reduces and the apples are nice and tender.

  Once your sausage has come out of the oven, place it in the apple syrup mixture and cook on a gentle heat for a few minutes more. Serve and enjoy.

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