📝 About This Recipe
Originating from the heart of Catalonia, Butifarra Negra is a decadent, velvety blood sausage that stands as a testament to the Spanish tradition of 'matanza.' Unlike its crumbly cousin Morcilla, this sausage is defined by its smooth texture, rich pork fatback, and a delicate balance of warm spices. It is a rustic masterpiece that brings an earthy, umami-rich depth to any tapas spread or hearty winter stew.
🥗 Ingredients
The Meat and Fat
- 500 grams Pork Shoulder (ground coarsely)
- 500 grams Pork Fatback (Tocino) (diced into very small 1/4 inch cubes)
- 250 grams Pork Jowl or Dewlap (ground finely for creaminess)
The Binding and Seasoning
- 500 ml Fresh Pork Blood (strained to remove any clots)
- 25 grams Fine Sea Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 1/2 teaspoon Ground Cinnamon (adds the signature Catalan warmth)
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Dried Oregano (rubbed between palms)
Aromatics and Casing
- 1 large Yellow Onion (very finely minced and poached in lard)
- 2 meters Hog Casings (natural, cleaned and soaked in lemon water)
- 3 pieces Bay Leaves (for the poaching liquid)
👨🍳 Instructions
-
1
Begin by soaking the natural hog casings in lukewarm water with a splash of vinegar or lemon juice for at least 30 minutes to improve elasticity and remove salt.
-
2
In a small skillet, poach the minced onion in a tablespoon of lard or oil over very low heat until translucent and soft, but not browned. Let it cool completely.
-
3
In a large chilled mixing bowl, combine the ground pork shoulder, ground jowl, and the tiny cubes of fatback. The fatback cubes provide the beautiful white 'pearls' visible in the sliced sausage.
-
4
Add the salt, black pepper, cinnamon, nutmeg, oregano, and the cooled poached onions to the meat mixture. Mix thoroughly with your hands to distribute the spices evenly.
-
5
Slowly pour the strained pork blood into the meat mixture. Stir gently but thoroughly until the mixture is uniform in color and has a thick, porridge-like consistency.
-
6
Fit a sausage stuffer with a medium nozzle. Slide the casing onto the nozzle, leaving a few inches hanging off the end. Do not tie the end yet to allow air to escape.
-
7
Stuff the casings gently. Butifarra Negra should be stuffed loosely (about 80% full) because the blood and proteins will expand during the poaching process. If stuffed too tightly, they will burst.
-
8
Tie the sausages into links of about 6-8 inches using kitchen twine. Prick any visible air bubbles with a sterilized needle or 'pricker'.
-
9
Bring a large pot of water (or a light meat stock) to a very gentle simmer—ideally between 80°C and 85°C (175°F-185°F). Add the bay leaves to the water.
-
10
Carefully lower the sausages into the water. Poach them for approximately 45-60 minutes. Do not let the water boil; a hard boil will cause the casings to rupture.
-
11
The sausages are done when they feel firm to the touch and a needle inserted comes out clean without any liquid blood. The internal temperature should reach 75°C (167°F).
-
12
Remove the sausages and immediately plunge them into an ice-water bath for 5 minutes. This stops the cooking and sets the fat.
-
13
Pat the sausages dry and hang them in a cool, breezy place for 2-3 hours to dry the skin, or refrigerate uncovered overnight before serving.
💡 Chef's Tips
Always keep your meat and fat ice-cold during the mixing process to prevent the fat from smearing. Never let the poaching water reach a rolling boil; keep it at a 'shiver' to ensure the casings stay intact. If you cannot find fresh blood, many specialty butchers sell frozen blood; ensure it is fully thawed and strained before use. Pricking the sausages during the first 5 minutes of poaching helps release internal pressure safely. For a deeper flavor, you can add a small splash of dry Sherry (Fino) to the meat mixture.
🍽️ Serving Suggestions
Slice into thick rounds and sear in a hot pan with a drop of olive oil until the edges are crispy. Serve alongside 'Pa amb Tomàquet' (Catalan tomato bread) for a classic breakfast or snack. Incorporate into a 'Escudella i Carn d'Olla' (Catalan meat stew) for an authentic flavor profile. Pair with a glass of bold Spanish red wine, such as a Priorat or a Tempranillo. Serve with caramelized onions and sautéed apples to balance the rich, savory notes of the blood.