Dish

Botifarra de ceba

Botifarra de ceba is a flavorful sausage that is made with ground pork, onions, and spices. The sausage is typically grilled or fried and served with bread or potatoes. The onions give the sausage a sweet and savory flavor that pairs well with the pork. Botifarra de ceba is a popular dish in Catalonia and is often served at festivals and celebrations. It is a simple but delicious dish that is easy to make at home.

European cuisine› Mediterranean cuisine› Spanish cuisine

Sausage› Blood Sausage

Origins and history

Botifarra de ceba has been a traditional dish in Catalonia for centuries. It is believed to have originated in the town of Vic, where it is still made today. The sausage was originally made with pork and onions, but over time, other spices and ingredients were added to the recipe. Today, there are many variations of botifarra de ceba, each with its own unique flavor.

Dietary considerations

Botifarra de ceba is not suitable for vegetarians or those who do not eat pork. It may also contain gluten and dairy depending on the recipe.

Variations

There are many variations of botifarra de ceba, including botifarra negra (black sausage), which is made with pig's blood. Other variations may include different spices or ingredients, such as garlic or fennel.

Presentation and garnishing

Botifarra de ceba is typically served grilled or fried. It can be garnished with fresh herbs, such as parsley or thyme, or with a drizzle of olive oil. A simple presentation is best to let the flavors of the sausage shine.

Tips & Tricks

When making botifarra de ceba, be sure to use high-quality pork and fresh onions. The sausage can be made ahead of time and stored in the refrigerator or freezer until ready to use. To cook the sausage, be sure to grill or fry it until it is cooked through and crispy on the outside.

Side-dishes

Botifarra de ceba is often served with bread or potatoes. It can also be served with a variety of vegetables, such as grilled peppers or onions. A simple salad or coleslaw can also be served as a side dish.

Drink pairings

Botifarra de ceba pairs well with a variety of drinks, including red wine, beer, or cider. A light and fruity red wine, such as a Pinot Noir or Beaujolais, can complement the sweet and savory flavors of the sausage.