Butifarra (Spicy Pork Sausage)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Difficulty
Easy
Ingredients
500
gr beef pulp (ground or chopped)
500
gr bacon without skin, finely chopped
thin pork casing
sufficient hot pepper
pinch salt to taste
Directions
- Fill casing with beef, seasoned in plenty of pepper and salt, mixed with bacon and well kneaded.
- Make little balls by dividing casing when tying with string.
- Blanch in boiling water for 15 minutes and dry in sun for 3 hours.
- Then hang to dry in wood smoke for 4 hours.
- Shrimp in a Hurry Santa Marta, Magdalena