Homemade Spanish Butifarra Sausage

Ingredients

• 2 pounds (900g) ground pork 2 pounds (900g) ground pork
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) red wine 1/4 cup (60ml) red wine
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, smoked paprika, black pepper, cumin, thyme, salt, and red wine. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Soak the natural sausage casings in cold water for about 30 minutes to soften them.
3. 3.
   Attach a sausage stuffer to a stand mixer or use a sausage stuffer machine. Slide the soaked casings onto the stuffer tube.
4. 4.
   Stuff the sausage mixture into the casings, twisting them at regular intervals to form individual sausages. Make sure to leave some space between each sausage for expansion during cooking.
5. 5.
   Once all the sausages are stuffed, tie off the ends of the casings.
6. 6.
   To cook the sausages, you can either grill them over medium heat for about 15-20 minutes, pan-fry them in a skillet with a little oil until golden brown on all sides, or bake them in a preheated oven at 180°C (350°F) for 25-30 minutes.
7. 7.
   Serve the Butifarra sausages hot with your favorite accompaniments.

Treat your ingredients with care...

• Ground pork — Choose lean ground pork for a healthier option or use a combination of lean and fatty pork for a juicier sausage.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the sausage mixture.
• If you don't have natural casings, you can shape the sausage mixture into patties and cook them as sausage patties instead.
• Serve the Butifarra sausages with crusty bread, grilled vegetables, or a fresh salad for a complete meal.

Serving advice

Serve the Butifarra sausages hot off the grill or pan-fried, accompanied by a side of sautéed vegetables and a dollop of tangy mustard or chimichurri sauce.

Presentation advice

Arrange the Butifarra sausages on a platter, garnished with fresh herbs such as parsley or thyme, to add a pop of color and freshness to the dish.