Butifarra, also spelled botifarra, is a simple basic sausage from Catalonia, Spain, that is made up of ground pork and a few simple spices. This recipe is a skinless version of butifarra.
Use your hands to mix the ground pork, salt, black pepper, and crushed red pepper together in a large bowl until fully combined.
Cut some parchment paper into 6 8x6-inch size rectangles and lay them out onto a flat work surface.
Divide the sausage mixture into 6 equal size portions then form each portion into 6-inch long cylinders.
Lay each cylinder shaped sausage onto the long side of a piece of parchment paper then roll the sausage up tightly in the parchment paper and twist the ends.
Transfer the wrapped sausages to a freezer-safe container with a tight fitting lid then place them in the freezer for about 2 hours.
After 2 hours take the sausages out of the freezer and set aside to use or place in the refrigerator to use later.
Carefully remove the parchment paper from the sausages and set the sausages aside.
Put the oil in a large cast-iron pan over medium heat then place the sausages in the pan and place a lid on the pan.
Cook the sausages, turning occasionally, until the sausages are browned and cooked through, 20 to 25 minutes.
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