Name: Chiapas Sausage (Butifarria)
Yield: 4 servings as a first course, more as an appetizer
Cuisine: Mexican
Ingredients: ½ teaspoon freshly grated nutmeg; 1 sprig fresh thyme, leaves only, or ½ teaspoon dried; 2 pounds ground pork, or a mixture of pork and beef; 2 teaspoons salt, or to taste; Juice of 1 lemon or lime; Sausage casings, optional; 1 sprig fresh Mexican oregano, chopped, or ½ teaspoon dried; ½ cup brandy; 1 tablespoon freshly ground black pepper; 1 teaspoon aniseed; 2 bay leaves, ground to a fine powder in a spice grinder, any larger bits sifted out in a strainer and discarded; 2 large garlic cloves, minced

Preparation info

4
servings as a first course, more as an appetizer

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

The state of Chiapas is known for embutidos, sausages of all kinds. This is a classic example. It is traditionally served cold with a spicy sauce. Sometimes the sliced sausage is covered with mayonnaise and rolled in minced parsley. However, when we make it at the restaurant or for catered parties, we serve it hot with either the chipotle sauce from Tortas Ahogadas and grilled scallions or Mole Estilo Oa