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What You’ll Need:

1 pound flank steak, diced

1⁄4 pound pork belly, diced

4 cloves garlic, minced

1 1⁄2 teaspoons salt, plus extra for cooking

1 1⁄2 teaspoons ground pepper

1⁄4 teaspoon ground cumin*

Butifarra

Preparation

30 minutes

Cooking

15 minutes

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Procedure:

1. In a food processor, process beef, pork, garlic, salt, pepper and cumin* for 3 minutes; or pass through the finest disc of a meat grinder.

2. Stuff the pork casings with the mixture and tie carefully every 1 1⁄2 inch and at the ends.

3. In a medium pot, place 8 cups of water with some salt added and bring to a boil. Add the sausages and cook for 15 minutes. Remove from the water, and drain. If there is water in the sausage casing, pinch it to release it.

4. Cool and refrigerate overnight.

5. Serve cold or hot, with Bollo de Yuca or Bollo Limpio.

6. To serve warm place the butiffarras on a grill or on a pan with cooking spray and cook over medium heat for 10 minutes or until heated through to

Spicy Beef Sausages

Fourteen 11⁄2-inch sausages

These small, oval-shaped sausages are charming and delicious even though they are grayish in color. They smell of peppery heat; when you bite into them you can taste the heat of the coast, with the music and the salty air of the sea. They are served in many parties and social events.

Butifarras are typical from the Atlantic or Caribbean coast of Colombia; slowly they have spread to the rest of the country. When you buy them, they are completely cooked so you can eat them as is; you can also heat them to serve them hot. They are traditionally served with Bollo Limpio (page XXX) and Bollo de Yuca (page XXX).

Butifarra

Prep Time: 30 minutes

Cook Time: 15 minutes

Serving Size: 14

Calories per serving: 100 per servings

Fat per serving: 64 cal

Butifarra

Ingredients

  • 1 pound flank steak, diced
  • 1⁄4 pound pork belly, diced
  • 4 cloves garlic, minced
  • 1 1⁄2 teaspoons salt, plus extra for cooking
  • 1 1⁄2 teaspoons ground pepper
  • 1⁄4 teaspoon ground cumin

Instructions

  1. In a food processor, process beef, pork, garlic, salt, pepper and cumin* for 3 minutes; or pass through the finest disc of a meat grinder.
  2. Stuff the pork casings with the mixture and tie carefully every 11⁄2 inch and at the ends.
  3. In a medium pot, place 8 cups of water with some salt added and bring to a boil. Add the sausages and cook for 15 minutes. Remove from the water, and drain. If there is water in the sausage casing, pinch it to release it.
  4. Cool and refrigerate overnight.
  5. Serve cold or hot, with Bollo de Yuca or Bollo Limpio.
  6. To serve warm place the butiffarras on a grill or on a pan with cooking spray and cook over medium heat for 10 minutes or until heated through to

Notes

Number of servings 14
Amount Per Serving Calories 100
Calories from Fat 64% Daily Value*
Total Fat 7g 12%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 28mg 10%
Sodium 99mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Sugars 0g
Protein 8g

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Nutritional Info

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