Catalonian Butifarra

Follow basic sausage preparation practices when making this sausage.

1. Clean and Sanitize all of your equipment.
2. Chill your meat to below 35F
3. Keep your meat and grinder parts very cold while grinding
4. Any liquid that is added to the mince needs to be ice cold
5. Mix your very chilled meat and seasonings till the mince becomes very tacky
6. Stuff the mince into sausage casings and prick out any air pockets
7. Cook till the internal temperature reaches 155F

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

• High Quality Natural Casings (AA Grade)
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Chef Knife – KOTAI (for 15% off use discount code – 2guys )
• Sausage Pricker
• Meat Grinders
• Meat Mixers
• Sausage Stuffers
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Sausage Pricker
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board

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!!

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Print Recipe

4.84 from 6 votes

Butifarra

A Catalan Sausage

Prep Time20 minutes mins

Cook Time5 minutes mins

Total Time25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 600 g pork shoulder
• 200 g pork belly
• 200 g pork jowel can sub for belly
• 15 g kosher salt
• 8 g black pepper
• 45 ml dry sherry
• 60 ml ice cold water
• hog casings

Instructions

• 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.
• Grind your very chilled meat on a course plate (8-10mm)
• Prepare all of your seasonings and liquids then add it to your ground meat.
• Mix the meat 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 meat into 32mm hog casings and cook till the internal reaches 155f (68.3c)

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