Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Cure Safety
No curing salt in this one. Keep it refrigerated and cook it through.
Equipment
A third of the fat is diced rather than ground so some texture survives into the finished sausage. The mixed batch rests a full day before stuffing to let the cinnamon, nutmeg and white pepper settle, then poaches gently at 80C for 40 minutes before a cold plunge. No cure goes in, so eat it within a few days.
How To Apply It
Work the fat and lean separately through the grinder as directed, then combine with the salt and spice mix by hand until the fat is evenly worked through the meat. Keep everything cold throughout to stop the fat smearing.
Instructions
Dice about a third of the fat into 6 mm cubes so some texture survives grinding.
Grind the remaining fat and all the lean meat through a 6 mm plate.
Mix the ground meat and fat with the salt and spices until evenly distributed.
Hold the mixed batch refrigerated for a day to let the seasoning settle before stuffing.
Stuff into 36 mm hog casings.
Poach in water held at 80C, hot but nowhere near a boil, for about 40 minutes, until the center of a link reads at least 71C.
Plunge into cold water for 10 minutes to stop the cook.
Let the links drain on a rack until the skins are dry, then refrigerate promptly. With no cure in them, eat within three to four days or freeze.
Then What
Once cooled and drained, refrigerate the sausages and use them within a few days since there is no curing salt to extend shelf life.
About This Recipe
Botifarra blanca, butifarra in Spanish, is a Catalan cooked pork sausage. It stays pale because it has no blood or paprika in it, unlike botifarra negra, and it is poached rather than smoked and meant to be eaten within days.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Butifarra Blanca; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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