Butifarra (Sausage)

Savor this interesting blend of pork, spices, bay leaf, nutmeg and anise. It will surely surprise you.

Preparation time: 1 hour and 30 minutes.

Ingredients

1 kg. Ground pork leg
1 kg. Ground pork loin
3 m. Beef tripe
150 ml. Schnapps
3 pcs. Eggs
4 pcs. small pepper
5 pcs. Allspice
5 gr. Anise
Salt
10 gr. Nutmeg.
4 pcs. Sprig oregano
4 pcs. Sprig of tomill
7 pcs. Bay leaves
3 liters of wate

Preparation

Wash the beef tripe.
Grind the pepper, anise, nutmeg and add salt.
Mix the meat with 150 ml of brandy, add the spices, the eggs and check for seasoning.
Fill the tripe with the meat, tie the ends of it.
Make holes in the tripe with a needle to prevent it from getting air.
Cook the sausage in the water with bay leaf, oregano, thyme, salt and the rest of schnapps.

Tips:

If you cannot find beef tripe, it can be replaced by aluminum foil, at the end of cooking it is advisable to give it a thermal shock with cold water to cut the cooking.
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