Botifarra

Botifarra ( Castilian Butifarra ) is a Catalan sausage specialty that is particularly in their country of origin Catalonia popular and widespread. Different variants of the sausage are spread on the Balearic Islands, Valencia, Murcia and South of France.

It is a suitable for frying or cooking fresh pork sausage, which is rare, however, enriched with garlic, salt and pepper with other spices. The Botifarra are not air- dried as that also spread Xoriços.

Fresh sausages

The uncooked sausages contain a high proportion of lean meat, often even fillet meat. The added fat is less than half the proportion of meat. There are variations with mushroom filling and sweetened with honey sausages from the area around Girona.

Boiled sausage

The most common are the white and black sausage, the latter contains pig blood. The sausages are enriched with liver, tongue, pine nuts, onions or even truffles. As a spice, garlic and parsley be used.

Preparation

In Catalonia this type of sausage is (depending on the seasoning and added content ) often served in different variants with bean dishes.